Black bean and corn salad
Black bean and corn salad
Rating: (1 rated)
Recipe Yield: Total time: 2 hours, 20 minutes, largely unattended | Serves 8 to 10
1 pound black beans 1 small onion, peeled 1 small carrot, peeled 1 bay leaf 3 cloves garlic, unpeeled 1 teaspoon sea salt 2 ears grilled or boiled corn, kernels cut off 2 grilled red peppers, finely diced 8 green onions, sliced 1/3 cup coarsely chopped cilantro 4 tablespoons extra virgin olive oil Juice of 2 limes 1/4 teaspoon cayenne pepper, or to taste

Step 1 Place the beans, onion, carrot, bay leaf and garlic in a medium saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.

Step 2 Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic and bay leaf.

Step 3In a large bowl, combine the beans, corn kernels, red pepper, green onions and cilantro. Stir in the olive oil, lime juice and cayenne pepper, and adjust seasoning. Serve warm or room temperature.

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