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.
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
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
How to Make It
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.
My husband loved this dish and that is saying a lot when it comes from a picky eater. I found the flavors to be so exciting together. I think this side dish is perfect with taco night. I used canned beans and corn and also used ground chipotle pepper instead of the chili powder. Added a really nice kick. I served this with chipotle spiced chicken tacos. Using the canned beans and corn was a real time saver!
Terrific salad. Like others, I used canned beans (almost 2 cans) and frozen corn. This salad is particularly good for summer but could be made all year round. Vibrant flavors, stays good for several days. The recipe definately makes a very big salad (serves 12)! I'll definately make this again.
This was delicious. We, too, made it with canned corn and black beans for time (don't use the pressure cooker, just heat the beans with the garlic and the cumin seeds). It turned out incredibly good, and even better the next day! It's a perfect thing to make as a side for a Sunday night dinner (as we did) because then you've got tons left over to take to work.
If you're eating it as a main lunch, consider adding shredded jack cheese and cubes of avocado, like I did, or shredded grilled chicken, like my husband did. The fats/proteins add weight to the salad and leave you full for hours!
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