Black bean and corn salad
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Black bean and corn salad
  Corn    Salad    Vegan    Side dish    Beans  
Last updated 6/12/2012 1:02:35 AM. Recipe ID 26199. Report a problem with this recipe.
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      Title: Black bean and corn salad
 Categories: Salads, Vegan, Main dish, Side dish
      Yield: 1 Salad
 
      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 ts Fine sea salt
    1/8 ts Cayenne pepper
      2    Ears corn
           -- (kernals cut off the cob)
           -OR-
  1 1/2 c  -(thawed) Frozen corn
      1    Avocado
           -- peeled, stone removed,
           -- cut into 1/2-inch pieces
      1 sm Red bell pepper; seeded
           -- and cut into 1/2" pieces
      2 md Tomatoes
           -- cut into 1/2-inch pieces
      6    Green onions, with tops
           -- finely chopped
      1    Fresh hot chile pepper
           -- seeded and minced
    1/2 c  Coarsely chopped cilantro
           -- (optional)
 
  If using dried beans, place the beans in a large bowl and add enough
  water to cover by 2 inches.  Place the bowl in a cool place and let
  the beans soak for 6 to 12 hours.  Drain and rinse the beans.
  
  Put the beans into a large pot and add enough fresh water to cover the
  beans by 1 inch.  Bring to a simmer over medium high heat, reduce the
  heat, cover, and simmer until the beans are barely tender.  1-1/2 to
  2 hours (depending on the age of the beans).  Thoroughly drain the
  beans and let them cool.
  
  Put the lime juice, olive oil, garlic, salt, and cayenne in a small
  jar. Cover with the lid and shake until the ingredients are well
  mixed.
  
  In a salad bowl, combine the cooked or canned beans, corn, avocado,
  bell pepper, tomatoes, green onions, chile pepper, and cilantro.
  Shake the Lime Dressing and pour it over the salad.  Stir until well
  coated. (The salad can be prepared a few hours ahead, but don't add
  the avocado until serving time.  Refrigerate, and adjust the
  seasonings before serving.)
  




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Recipe ID 26199 (Apr 03, 2005)

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