Sunday, August 7, 2011

Black Bean and Corn Salad

This has become a standard in our lunch rotation.  It makes just the right amount to feed both of us for a week.  You could bulk it up with some quinoa, chicken, or even cheese and avocado if you wanted. 

Slightly adapted from Cooking Light

Salad:

  • 1 teaspoon olive oil

  • 2 teaspoons cumin seeds

  • 2 garlic cloves, minced

  • 2 cups corn kernels (fresh, drained canned or thawed frozen all OK) 

  • 2 cans black beans, rinsed and drained

  • 2 cups chopped seeded tomato

  • 1 cup finely chopped Vidalia or other sweet onion

  • 1 chopped red bell pepper

  • chopped green bell pepper


  • Dressing:
  • 1/2 cup fresh lime juice (about 3 limes)

  • 1 tablespoon chili powder

  • 3 tablespoons olive oil

  • 2 teaspoons salt

  • 1 1/2 teaspoons ground cumin

  • 2 teaspoons honey

  • 3 garlic cloves, minced

  • 2 jalapeño peppers, seeded and minced

  • 1/3 cup chopped fresh cilantro


  • Heat the teaspoon of oil in a large skillet.  Add garlic and cumin seeds, and cook for about 1 minute, until garlic is fragrant, stirring constantly.  Add corn and black beans, stir to coat.  Cook over low heat for 3-5 minutes.  Remove from heat and cool. 

    In a large bowl, combine tomato, onions and bell pepper.  Add cooled corn and bean mixture.  In a small bowl, whisk together dressing ingredients except cilantro.  Stir in cilantro and pour over salad.  Stir until dressing is evenly distributed.  Refrigerate for at least 30 minutes before serving. 

    Makes 12 (1-cup) servings. 

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