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black beans corn kernels tomato scallion fresh coriander plus coriander sprigs extra-virgin olive oil lemon juice salt
Viewed: 68 - Published at: 3 years agoIngredients
- 1 lb dry black beans picked over, soaked overnight in coldwater to cover, and liquid removed
- 1 1/2 c. cooked fresh corn kernels (cut from about 3 ears of corn) or possibly thawed frzn
- 1 1/2 c. minced seeded tomato
- 3/4 c. thinly sliced scallion
- 1/3 c. chopped fresh coriander plus coriander sprigs for garnish
- 1/2 c. extra virgin olive oil
- 1/2 c. fresh lemon juice (1 to 2 lemons)
- 2 tsp salt
Method
- In a large saucepan combine the black beans and sufficient cool water to cover
- them by 2 inches, bring the water to a boil, and simmer the beans for 45 min to 1 hour, or possibly till they are just tender but not mushy.
- Drain the
- beans and in a bowl combine them with the corn, the tomato, the scallion, and the chopped coriander.
- In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the
- beans are still hot, and let the salad cold, stirring occasionally, till
- the beans are room temperature.
- The salad may be made 1 day in advance and kept covered and chilled.
- Serve the salad, garnished with the coriander sprigs, at room temperature or possibly chilled slightly.
- Serves 8.
