Black Bean and Corn Salad

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Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

--

Bonni Adamant Dilettante, so keep it simple, please.

My Obligatory Homepage http://home.att.net/~bonnithoza

" Every year, back comes Spring, with nasty little birds yapping their fool heads

off and the ground all mucked up with plants. " --Dorothy Parker

 

* Exported from MasterCook *

 

Black Bean and Corn Salad

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beans Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

----Salad----

1/2 pound dried black beans

2 quarts water

1 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1 clove garlic -- minced

1 1/2 cups fresh cut corn

3/4 cup chopped purple onion

1/2 cup chopped sweet red pepper

----Dressing----

1 1/2 tablespoons olive oil

1/3 cup water

1 tablespoon red wine vinegar

1 teaspoon balsamic vinegar

1 teaspoon cider vinegar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon sugar

1/8 teaspoon ground red pepper

 

Wash and sort beans.

 

Bring water to a boil in a dutch oven; add beans.

 

Cover and remove from heat. Let stand one hour.

 

Add salt, oregano, cumin, and garlic; stir well.

 

Bring to a boil; cover, reduce heat, and simmer 35 minutes or until beans are

tender. Drain.

 

Combine all dressing ingredients in a jar.

 

Cover tightly; shake vigorously.

 

Combine beans and dressing in a large bowl, tossing well.

 

Cover and chill at least eight hours, stirring occasionally.

 

Cook corn in boiling water to cover, three minutes; drain.

 

Plunge into ice water; drain well.

 

Add corn, onion, and red pepper to chilled bean mixture; toss well.

 

Cover and chill thoroughly.

 

 

 

 

 

 

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NOTES : You need to start this salad the day before you're going to serve it, so

the beans can marinate in the dressing. Serves 10.