Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, bean and corn salad in cumin-lime dressing. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Bean and corn salad in cumin-lime dressing is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Bean and corn salad in cumin-lime dressing is something that I’ve loved my whole life.
I like more corn than black beans but you might like it the other way around and I use less of the olive oil. It is a great salad for the summer months. Full of flavour with the great citrus cumin dressing. One that you will get rave reviews if you bring it to any BBQ or picnic.
To get started with this recipe, we must prepare a few ingredients. You can have bean and corn salad in cumin-lime dressing using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Bean and corn salad in cumin-lime dressing:
- Make ready Approximately 2 cups or 1 can of cooked black beans, pinto beans, or heirloom variety of your choice. Rinse beans if they are from a can
- Take corn (can also use canned corn)
- Prepare bell pepper or several small sweet Italian peppers of various colors, small dice
- Take cherry tomatoes, chopped
- Make ready chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
- Prepare garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
- Make ready limes, juiced
- Prepare Generous drizzle of olive oil
- Get Salt, pepper, and dried ground cumin, to taste
Nick Fauchald rarely cooks fresh corn in the summer because it's so much better straight off the cob. Here, he tosses sweet, fresh corn kernels (prefe. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.
Instructions to make Bean and corn salad in cumin-lime dressing:
- Stir together lime juice, olive oil, herbs, salt, pepper, cumin, and garlic to make vinaigrette. Adjust seasonings to taste. Should be fairly sour as the beans will soak up the lime juice.
- Boil the ear of corn for 20 minutes until tender. Then cut the kernels off the cob. You can do all your prep/chopping while the corn is boiling.
- Combine all ingredients. Taste and add more vegetables or beans if necessary for texture — there should be a good balance of crunchy bell peppers, juicy corn and tomatoes, and tender but not mushy beans.
In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve. Quick and easy Black Bean Salad with a Cumin Lime Vinaigrette makes lunch or dinner fast and How to Make Black Bean Salad. All you need are a couple of cans of black beans, cumin Other suggestions for additions are cubed Pepper-Jack cheese, corn, chopped celery or green tomatoes. Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy.
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