BLACK BEAN SALAD WITH CORN AND RED PEPPER

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BLACK BEAN SALAD WITH CORN AND RED PEPPER

 

2 cups cooked black beans (or use canned beans)

1 bay leaf (use if cooking dry beans, then discard)

1 clove garlic, pressed

2 ears corn

1/2 sweet red pepper

2 whole scallions

1/4 cup finely chopped parsley or cilentro

Lettuce leaves (optional)

Dressing:

1 Tbls. extra-virgin olive oil

2 Tbls. soy sauce

3 Tbls. fresh lemon juice

1 Tbls. prepared whole-grain mustard

Minced jalapeno if desired

 

Cook beans until tender or use 2 cans black beans. To

make dressing, combine ingredients and mix with the

black beans. Boil the corn for 3-4 minutes. Remove

from water and cool. Slice corn kernels off the cob.

(Ed. Note: Corn can also be used raw.)

Dice the red pepper and scallions thinly. Add corn,

red pepper, scallions and parsley to the beans. Toss

to distribute dressing and allow to marinate in the

refrigerator for 1 hour. Serve on lettuce leaves.

Yields 6 servings

 

 

 

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