Black Bean, Mushroom, and Greens Salad | CUESA

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Black Bean, Mushroom, and Greens Salad


Jill Nussinow, author of The New Fast Food

This recipe was demonstrated for CUESA’s Market to Table program on March 3, 2012.

Serves 4 to 6


1 cup Rancho Gordo Ayocote Negro (or other) black beans, soaked overnight
1 (3-inch) strip of kombu seaweed
½ cup water
Salt and pepper to taste
1 tablespoon neutral oil (such as grape seed oil)
½ cup chopped leek
2 cups assorted mushrooms (such as oyster, crimini, or whatever is available)
1 tablespoon tamari or soy sauce
1 teaspoon grated ginger, plus more for after cooking
1 large clove garlic, minced
¼ cup vegetable broth, plus 1 to 3 tablespoons if needed
2 cups kale or collard greens, stems stripped off and finely sliced
1 tablespoon toasted sesame oil
1 to 2 teaspoons zest and 3 tablespoons juice of tangerine or blood orange
2 green onions, chopped
Salad greens, rice, or noodles


1.    Put the soaked beans, kombu, and water into a pressure cooker and cook for 15 minutes at high pressure. Let the pressure come down naturally. Taste to be sure that the beans are cooked through. If not, bring back to pressure for 1 to 2 more minutes. (Alternatively, if you don’t have a pressure cooker, simmer the beans for 1 hour on medium heat, until tender). Add salt and pepper and set aside to cool.

2.    While the beans are cooking, heat a pressure cooker over medium heat. Heat the oil and then add the leek. Add the mushrooms and sauté for 1 or 2 minutes. Add the tamari, ginger, and garlic and stir. Add the ¼ cup broth and lock the lid on the pressure cooker. Bring to high pressure over high heat and then reduce the heat to maintain high pressure for 2 minutes. Quick release the pressure. Add the greens and additional broth, if needed. Bring back to high pressure for 1 more minute. Quick release the pressure. Remove the lid, carefully tilting it away from you. (Alternatively, sauté the leeks and mushrooms over medium heat for 5 to 7 minutes, then add the tamari, ginger, garlic, and broth and simmer for an 5 additional minutes.)

3.    Add the mushroom and greens mixture to the beans along with additional ginger (if desired), the sesame oil, citrus zest and juice, and green onions. Taste and adjust seasonings. Serve on top of the salad greens.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »