Still Life: Southest Salad with Black Beans and Corn

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Southwest Salad with Black Beans and Corn

 

Recipe By :Molly Katzen

Serving Size : 6 Preparation Time :0:40

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried black beans

2 cups cooked corn

3 medium garlic cloves -- finely minced

1/3 cup minced red onion

1 medium red bell pepper -- minced

1 medium carrot, minced -- optional

1 teaspoon salt

1/2 cup extra virgin olive oil

1/2 cup fresh lime juice

3 teaspoons cumin seed

1/2 cup minced fresh cilantro

1/2 cup minced fresh parsley

1/2 cup minced fresh basil -- if available

1 teaspoon crushed red pepper -- or to taste

freshly ground black pepper -- to taste

4 corn tortillas -- optional

 

Soak the beans for at least 4 hours, but preferable overnight. Drain off any

excess soaking water, place the soaked beans in a soup pot, and cover with fresh

water. Bring just to a boil, then cover and turn the heat way down. Cook at a

very slow simmer--with no agitation in the water--until the beans are tender.

This should take 1 1/4 to 1 1/2 hours. Check intermittently to be sure there is

enough water, and add more if necessary. When the beans are cooked, drain them

well. Then rinse them thoroughly in cold water, and drain them well again.

 

In a large bowl, combine beans, cooked corn, minced garlic, red onion, bell

pepper, optional carrot, salt, 1/2 cup olive oil, and lime juice.

 

Roast the whole cumin seeds, either in a cast-iron skillet over medium heat,

stirring for several minutes, or very carefully in a toaster oven. Add the

toasted seeds to the salad, along with the cilantro, parsley, basil, and red and

black pepper, and mix thoroughly but gently.

 

Lightly brush both sides of each tortilla with olive oil, and cut the tortillas

into strips approximately 1/4 inch wide and 1 1/2 inches long. Cook the strips

slightly by toasting them in an oven at 350 F or a toaster oven for only about 2

minutes, or in a heavy skillet over medium heat for 2 to 3 minutes. Ideally,

they should be partly crispy and partly chewy. Stir these into the salad

shortly before serving, or, if you prefer, scatter them on top as a garnish.

 

Description:

" Black beans and corn are marinated in olive oil and lots of lime

juice and seasoned with garlic, peppers, onion, roasted cumin seeds,

and cilantro. Partly chewy, partly crunchy tortilla strips provide

textural contrast. "

Cuisine:

" Southwestern "

Copyright:

" 1988 "

Start to Finish Time:

" 2:00 "

 

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Per Serving (excluding unknown items): 490 Calories; 20g Fat (35.8% calories

from fat); 18g Protein; 65g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

404mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3

1/2 Fat.

 

Serving Ideas : Leftover Southwest Salad makes a wonderful lunch or light supper

served cold or at room temperature over hot rice with fresh tortilla chips on

the side.

 

NOTES : This salad keeps extremely well (up to five days or more) if stored in a

tightly covered container in the refrigerator. If you are making it a day or two

in advance of serving, leave out the fresh cilantro and parsley until a few

hours before serving. Also, prepare the tortillas strips as close to serving

time as possible.

Nutr. Assoc. : 0 2865 0 0 0 2495 0 0 0 0 0 0 0 0 0 0