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Categories:
olive oil onion kosher salt paprika cayenne pepper corn bay leaf chicken broth black beans tomatoes jicama cilantro lemon juice lime juice maple syrup lemon zest lime zest extra-virgin olive oil kosher salt
Viewed: 66 - Published at: 4 years agoIngredients
- 3 tablespoons olive oil
- 1 onion, diced
- 1 tablespoon kosher salt
- 2 1/2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper, optional
- 4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
- 1 dried bay leaf
- 3/4 cup chicken broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 tomatoes, chopped
- 6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 3 tablespoons agave nectar or 2 tablespoons maple syrup
- 2 tablespoons lemon zest
- 2 tablespoons lime zest
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Method
- Salad: In a large skillet, heat the oil over medium-high heat.
- Add the onion, salt, smoked paprika, and cayenne pepper, if using.
- Cook for 6 to 8 minutes until soft.
- Add the corn kernels and bay leaf.
- Cook, stirring constantly, for 2 minutes.
- Add the broth and black beans.
- Bring the mixture to a boil, reduce the heat and simmer for 4 minutes.
- Add the tomatoes and jicama and stir until warmed through, about 1 minute.
- Remove the pan from the heat.
- Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest.
- Whisk in the olive oil until the mixture is smooth.
- Season with salt and pepper, to taste.
- Remove the bay leaf and put the salad in a serving bowl.
- Pour the dressing over the salad and mix well.
- Season with salt and pepper, to taste.
- Garnish with chopped cilantro and serve warm or at room temperature.
