Southwest salad with black beans & corn
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Southwest salad with black beans & corn
  Southwest    Salad    Beans    Corn    Vegetarian    Vegan  
Last updated 6/12/2012 1:23:49 AM. Recipe ID 57094. Report a problem with this recipe.
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      Title: Southwest salad with black beans & corn
 Categories: Miamiherald, Vegetarian, Vegan, Salads
      Yield: 6 To 8 serve
 
MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
      2 c  Dried black beans or
      4 c  Canned black beans; drained
      3 cl Garlic; minced
    1/2 c  Heaping red onion
      1 md Red bell pepper; cored,
           -seeded and minced
      1 md Carrot; minced (opt)
      1 ts Salt
    1/2 c  Extra virgin olive oil
    1/2 c  Fresh lime juice(3-4 limes)
      2    To 3 ts whole cumin seeds
    1/2 c  Minced fresh cilantro
    1/2 c  Minced fresh parsley
    1/2 c  Minced fresh basil
      1 ts Crushed red pepper
           Freshly ground black pepper
      3    To 4 corn tortillas (opt)
 
  Soak the beans for at least 4 hours, but preferably overnight. Drain
  off any excess soaking water, place the soaked beans in a soup pot
  and cover with fresh water. Bring just to a boil, then cover abd turn
  the heat way down.  Cook at a very slow simmer until beans are
  tender, 1 1/4 to 1 1/2 hours.  Check form time to time to be sure
  there is enough water and add more if necessary. When the beans are
  cooked, drain them well. Then rinse thoroughly in cold water and
  drain them well again. In a large bowl, combine beans, corn, garlic,
  onion, bell pepper, carrot if using, salt, olive oil and lime juice.
  Roast the whole cumin seeds in a cast-iron skillet over medium heat,
  stirring several minutes. Add the toasted seeds to the salad, along
  with the cilantro, parsley, basil and red and black pepper to taste
  and mix thoroughly but gently. If using tortillas, lightly brush both
  sides with olive oil and cut tortillas into strips approximately 1/4
  inch wide and 1 1/2 inches long. Cook the strips slightly by tasoting
  them in a 350-degree oven or toaster oven for about 2 minutes or in a
  heavy skillet over medium heat for 2-3 minutes. They should be partly
  crispy and pastly chewy.  Stir these into the salad shortly before
  serving or scatter them on top as a garnish.
  
  Nutritional info per serving: 455 cal; 18g pro, 58g carb, 19g
  fat(36%), 9.6g fiber, 371mg sodium
  




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Recipe ID 57094 (Apr 03, 2005)

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