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BLACK BEAN AND CORN SALAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables
Main Dish Side Dish
Amount Measure Ingredient -- Preparation Method
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2 cups Dried black beans -- - (picked over and r
30 ounces -Canned black beans -- - (rinsed and draine
1/3 cup Freshly squeezed lime juice
1/2 cup Olive oil
1 Garlic clove -- minced
1 teaspoon Fine sea salt
1/8 teaspoon Cayenne pepper
2 Ears corn -- - (kernals cut off t
1 1/2 cups -(thawed) Frozen corn
1 Avocado -- - peeled, stone remo
cut into 1/2-inch pieces
1 small Red bell pepper -- seeded
and cut into 1/2" pieces
2 medium Tomatoes -- - cut into 1/2-inch
6 Green onions -- with tops
finely chopped
1 Fresh hot chile pepper -- - seeded and minced
1/2 cup Coarsely chopped cilantro -- - (optional)
If using dried beans, place the beans in a large bowl and add enough water
to cover by 2 inches. Place the bowl in a cool place and let the beans
soak for 6 to 12 hours. Drain and rinse the beans.
Put the beans into a large pot and add enough fresh water to cover the
beans by 1 inch. Bring to a simmer over medium high heat, reduce the
heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2
hours (depending on the age of the beans). Thoroughly drain the beans and
let them cool.
Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
Cover with the lid and shake until the ingredients are well mixed.
In a salad bowl, combine the cooked or canned beans, corn, avocado, bell
pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime
Dressing and pour it over the salad. Stir until well coated. (The salad
can be prepared a few hours ahead, but don't add the avocado until serving
time. Refrigerate, and adjust the seasonings before serving.)
Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.
Source: May All Be Fed - by John Robbins (Including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias
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