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Black bean and corn salad

Black bean and corn salad
Main Ingredient: Cereals Corn Various Vegetables

Course: Various Main Dishes

Dietary: Vegetarian

Yield:

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Black bean and corn salad ingredients

  • 2 c dried black beans
  • -- (picked over and rinsed)
  • -OR-
  • 30 oz -Canned black beans
  • -- (rinsed and drained)
  • 1⁄3 c Freshly squeezed lime juice
  • 1⁄2 c olive oil
  • 1 Garlic clove, minced
  • 1 t Fine sea salt
  • 1⁄8 t Cayenne pepper
  • 2 Ears corn
  • -- (kernals cut off the cob)
  • -OR-
  • 1 1⁄2 c -(thawed) Frozen corn
  • 1 Avocado
  • -- peeled, stone removed
  • 1 small Red bell pepper, seeded
  • 2 med Tomatoes
  • 6 Green onions, with tops
  • -- finely chopped
  • 1 Fresh hot chile pepper
  • -- seeded and minced
  • 1⁄2 c Coarsely chopped cilantro
  • -- (optional)

Cooking Black bean and corn salad

1. If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches.
2. Place the bowl in a cool place and let the beans soak for 6 to 12 hours.
3. Drain and rinse the beans.
4. Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch.
5. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender.
6. 1-


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