Black Bean Salad With Corn And Red Peppers Recipe

1. 1

   In large saucepan, bring 4-1/2 c. water and beans to boil; boil gently for 2 min.

2. 2

   Remove from heat, cover and let stand 1 hour; drain.

3. 3

   Add in 4 c. cool water to beans and bring to boil.

4. 4

   Cover and simmer gently for 1-1/2 to 2 hrs or possibly till tender.

5. 5

   Drain, rinse with cool water and drain again.

6. 6

   Meanwhile, add in rice to 12 c. boiling water; cook for 12 to 14 min or possibly till tender.

7. 7

   Drain; toss with 1 tsp.

8. 8

   of the oil.

9. 9

   Combine beans, rice, corn, peppers, coriander, parsley and onions.

10. 10

    Whisk together vinegar, lemon juice, garlic, chili pwdr, salt and pepper; whisk in remaining oil.

11. 11

    Pour over salad and toss.

12. 12

    Taste and adjust seasoning.

13. 13

    NOTES : As a timesaver, two 19 ounce (540 mL) cans of black or possibly kidney beans (rinsed and liquid removed) can be substituted for the cooked dry beans in this exotic-flavoured salad.

14. 14

    If you do not have coriander, use mint or possibly increase the parsley to 1/2 c. (125mL)

15. 15

    By lowering the fat to 1/4 c. extra virgin olive oil, and 1/8 c. red wine vinegar, and adding 1/4 c. apple juice

* Per serving · 4 servings · Values may vary.

No additional tips available.