Black Bean And Corn Salad With Chile Vinaigrette Recipe

1. 1

   Toast chiles in skillet over low heat till skin is lightly toasted and chiles are fragrant, 3 to 5 min.

2. 2

   Set aside till cold sufficient to handle, then remove stem and seeds.

3. 3

   Bring chiles and water to boil in saucepan, then reduce heat and simmer till chiles are softened, about 10 min.

4. 4

   Let cold 10 min.

5. 5

   Puree chiles and water in blender.

6. 6

   Add in lime juice and salt, and blend.

7. 7

   Let cold to room temperature.

8. 8

   Toss together black beans and corn.

9. 9

   Stir in red onion and minced cilantro.

10. 10

    Pour dressing over salad and toss.

11. 11

    Let stand 1 hour to blend flavors.

12. 12

    Spoon salad over radicchio leaves and garnish with sprig of cilantro.

13. 13

    This recipe yields 6 (1/2 c.) servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.