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Wednesday, May 21, 2014

Black Bean and Corn Salad

This is one of my go-to favorite salads when the mercury rises. It's less of a recipe and more of an "add a little of this and a little of that" kind of thing. Make it as spicy as you'd like, use whatever beans you like, and if you have access to some good avocado, please add it for me! Serve it as a salad or a Texas Caviar-type dish with tortilla chips. It's also delicious on top of Spanish Beans and Rice. When you want to keep your salad cold, use frozen corn kernels or beans. They will thaw in about 20 minutes, and you'll have a nicely chilled salad.


Black Bean and Corn Salad
2 cups black beans, cooked, rinsed, and drained
2 cups tomatoes, chopped
2 cups frozen or 1 can sweet corn, drained
1 large onion, finely diced
2 cloves garlic, minced
1 to 2 fresh chilies, seeded and chopped finely
1 large handful fresh cilantro/coriander, chopped
2 teaspoons cumin powder
1/2 to 1 teaspoon salt
Fresh black pepper, to taste
Juice of 1 to 2 limes

Combine all the salad ingredients in a large bowl, starting with the smaller amount when a range is suggested and adjusting to your liking. Cover and refrigerate to allow the flavors to meld for at least 30 minutes. Serve chilled.

Note: For perfect pressure cooked black beans (in 1st gen. pressure cooker), start with the quick soak method (boil 2 minutes, switch off, and cover for 3-4 hours). I don't have the forethought to do overnight soaking. Rinse and cover beans with water again in the pressure cooker. Clamp down the lid of the pressure cooker and bring to pressure (first whistle), then turn to low and cook for 10 minutes. Switch off and allow pressure to release naturally.


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