All-Purpose Southwestern Corn and Black Bean Salad

Serve this Tex-Mex style fresh corn and black bean salad with shredded chicken as a main dish salad, as a side salad, or as a dip for chips. It makes 12 cups and can be kept in the refrigerator up to 5 days.

Yield:

12 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 216
Caloriesfromfat 21 %
Fat 5 g
Satfat 0.7 g
Monofat 3 g
Polyfat 0.8 g
Protein 10 g
Carbohydrate 35.7 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 408 mg
Calcium 65 mg

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 jalapeño peppers, seeded and minced
1/3 cup chopped fresh cilantro

Preparation

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.

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.

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

Note:

Robin Kline,

May 2004