Black bean salad with corn and creamy basil dressing (hl)
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Black bean salad with corn and creamy basil dressing (hl)
  Salad    Corn    Beans    Dressings  
Last updated 6/12/2012 1:08:57 AM. Recipe ID 35661. Report a problem with this recipe.
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      Title: Black bean salad with corn and creamy basil dressing (hl)
 Categories: Bean-sal, Dressing-sa
      Yield: 1 Servings
 
      1 c  Bulgar
      3 c  Vegetable stock or water
      1    Bay leaf
      1 cn (11-ounce) black beans,,
           -drained, rinsed
      1 c  Corn kernels
      2 tb Pumpkin seeds, toasted
    1/2 c  Basil leaves
      2 tb Olive oil
      2    Cloves garlic, minced
      3 tb Faux ricotta or nonfat
           -ricotta cheese
      3 tb Lemon juice
      3 tb Grated parmesan cheese
      1 tb Balsamic vinegar
      1 pn Sea salt
           Freshly ground black pepper
 
  Combine the bulgar, stock and bay leaf in a saucepan and bring to a
  boil. Loosely cover the pan, reduce the heat and simmer for about 10
  minutes. Cover the pan tightly and remove from the heat. Let the
  bulgar sit until tender and all of the liquid has been absorbed,
  about 15 minutes. Discard the bay leaf.
  
  Meanwhile, combine the beans, corn, pumpkin seeds and basil in a
  medium bowl. When the bulgar is ready, stir it in. In a small bowl,
  whisk together the oil, garlic, ricotta, lemon juice, Parmesan,
  vinegar, salt and pepper. Spoon onto the bean mixture and mix well.
  
  If weather is hot serve chilled with tomato salsa and minced
  cilantro. If weather is cold serve at room temperature or gently
  warmed, garnished generously with minced scallion.
  
  Yield: 4 servings
  
  Nutritional information: 397 calories and 9.6 grams of fat per serving
  
  (Courtesy of Judith Benn Hurley, "Savoring the Day") 




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Recipe ID 35661 (Apr 03, 2005)

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