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Categories:Viewed: 17 - Published at: 2 years ago
Ingredients
- 2 x dry California chiles
- 1 c. water
- 3 Tbsp. lime juice
- 1/2 tsp salt
- 2 c. liquid removed cooked black beans
- 1 c. cooked whole kernel corn
- 1/4 c. minced red onion
- 1/4 c. minced cilantro Cilantro sprigs for garnish Radicchio leaves
Method
- Toast chiles in skillet over low heat till skin is lightly toasted and chiles are fragrant, 3 to 5 min.
- Set aside till cold sufficient to handle, then remove stem and seeds.
- Bring chiles and water to boil in saucepan, then reduce heat and simmer till chiles are softened, about 10 min.
- Let cold 10 min.
- Puree chiles and water in blender.
- Add in lime juice and salt, and blend.
- Let cold to room temperature.
- Toss together black beans and corn.
- Stir in red onion and minced cilantro.
- Pour dressing over salad and toss.
- Let stand 1 hour to blend flavors.
- Spoon salad over radicchio leaves and garnish with sprig of cilantro.
- This recipe yields 6 (1/2 c.) servings.
