All-purpose Southwestern Corn and Black Bean Salad

prep time:: 0 min

Serving size: 12

ingredients

Salad:
1 lb. dried black beans
11 1/2 C water -- divided
1 tsp olive oil
2 tsp cumin seeds
2 cloves, garlic minced
2 C fresh corn kernels
2 C chopped seeded tomato
1 C finely chopped Vidalia or other sweet onion
1 C chopped red bell pepper
1 C chopped green bell pepper
Dressing:
1/2 C fresh lime juice (about 3 limes)
1 tbsp chili powder
3 tbsp olive oil
2 tsp salt
1 1/2 tsp ground cumin
2 tsp honey
3 cloves, garlic minced
2 jalape–o peppers -- seeded and minced
1/3 C chopped fresh cilantro

directions

To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool. Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.

To prepare dressing, combine juice and next 7 ingredients (juice through jalape–os), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

notes

This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It’s quite versatile--add shredded chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side for burgers or grilled chicken, or a salad on a bed of lettuce.

Source: Cooking Light, MAY 2004