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Black Bean and Corn Salad


Recipe (click to expand)

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.) Makes 4 to 5 main-course servings or 8 to 10 side-dish servings. Source: May All Be Fed – by John Robbins (Including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

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