All-Purpose Southwestern Corn And Black Bean Salad Recipe

Name: All-Purpose Southwestern Corn And Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 1 pound dried black beans; 11 1/2 cups water, divided; 1 teaspoon olive oil; 2 teaspoons cumin seeds; 2 garlic cloves, minced; 2 cups fresh corn kernels; 2 cups chopped seeded tomato; 1 cup finely chopped Vidalia or other sweet onion; 1 cup chopped red bell pepper; 1 cup chopped green bell pepper; Dressing:; 1/2 cup fresh lime juice (about 3 limes); 1 tablespoon chili powder; 3 tablespoons olive oil; 2 teaspoons salt; 1 1/2 teaspoons ground cumin; 2 teaspoons honey; 3 garlic cloves, minced; 2 jalapeno peppers, seeded and minced; 1/3 cup chopped fresh cilantro

Servings: persons

Salad:
1 pound dried black beans
11 1/2 cups water, divided
1 teaspoon olive oil
2 teaspoons cumin seeds
2 garlic cloves, minced
2 cups fresh corn kernels
2 cups chopped seeded tomato
1 cup finely chopped Vidalia or other sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
Dressing:
1/2 cup fresh lime juice (about 3 limes)
1 tablespoon chili powder
3 tablespoons olive oil
2 teaspoons salt
1 1/2 teaspoons ground cumin
2 teaspoons honey
3 garlic cloves, minced
2 jalapeno peppers, seeded and minced
1/3 cup chopped fresh cilantro

1
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.
2
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.
3
To prepare dressing, combine juice and next 7 ingredients (juice through jalapenos), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

686

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Salad:, 1 pound dried black beans, 11 1/2 cups water, divided, 1 teaspoon olive oil, and more.

Yes, All-Purpose Southwestern Corn And Black Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

All-Purpose Southwestern Corn And Black Bean Salad

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