All-Purpose Southwestern Corn and Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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