Black Bean and Corn Salad

Title:
Black Bean and Corn Salad

Yield:
1 Salad

Categories:
Salads,
Vegan,
Main
Dishes,
Side
Dishes




Ingredients:





     2 c  Dried black beans


          -- (picked over and rinsed)


          -OR-


    30 oz -Canned black beans


          -- (rinsed and drained)


   1/3 c  Freshly squeezed lime juice


   1/2 c  Olive oil


     1    Garlic clove; minced


     1 ts Fine sea salt


   1/8 ts Cayenne pepper


     2    Ears corn


          -- (kernals cut off the cob)


          -OR-


 1 1/2 c  -(thawed) Frozen corn


     1    Avocado


          -- peeled, stone removed,


          -- cut into 1/2-inch pieces


     1 sm Red bell pepper; seeded


          -- and cut into 1/2" pieces


     2 md Tomatoes


          -- cut into 1/2-inch pieces


     6    Green onions, with tops


          -- finely chopped


     1    Fresh hot chile pepper


          -- seeded and minced


   1/2 c  Coarsely chopped cilantro


          -- (optional)






 If using dried beans, place the beans in a large bowl and add enough water


 to cover by 2 inches.  Place the bowl in a cool place and let the beans


 soak for 6 to 12 hours. Drain and rinse the beans.


 


 Put the beans into a large pot and add enough fresh water to cover the


 beans by 1 inch.  Bring to a simmer over medium high heat, reduce the heat,


 cover, and simmer until the beans are barely tender. 1-1/2 to 2 hours


 (depending on the age of the beans).  Thoroughly drain the beans and let


 them cool.


 


 Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.


 Cover with the lid and shake until the ingredients are well mixed.


 


 In a salad bowl, combine the cooked or canned beans, corn, avocado, bell


 pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime


 Dressing and pour it over the salad. Stir until well coated. (The salad can


 be prepared a few hours ahead, but don't add the avocado until serving


 time. Refrigerate, and adjust the seasonings before serving.)


 


 Source: May All Be Fed - by John Robbins (Including recipes by Jia Patton


 and Friends) Typed for you by Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini