Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, bean and corn salad in cumin-lime dressing. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Learn The Best Collection of Recipes. Vast Collection of Best Recipes & Dishes From Famous Chefs. Great recipe for Bean and corn salad in cumin-lime dressing. I love trying heirloom varieties of beans and wanted to create a bright salad with interesting, contrasting textures.
Bean and corn salad in cumin-lime dressing is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Bean and corn salad in cumin-lime dressing is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
- Take 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
- Get 1 ear corn (can also use canned corn)
- Get 1 bell pepper or several small sweet Italian peppers of various colors, small dice
- Get 2 handfuls cherry tomatoes, chopped
- Make ready 1 handful chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
- Make ready 1 clove garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
- Take 2 limes, juiced
- Make ready Generous drizzle of olive oil
- Prepare Salt, pepper, and dried ground cumin, to taste
Serve on individual salad plates garnished with sour cream and a sprig of cilantro. Corn and Black Bean Salad with Cumin-Lime Vinaigrette is versatile and easy to make. A healthy dish that lasts in your fridge for a good five days, you can bring it to a picnic, serve it as a dip with chips, a filling for burritos, or as a perfect main dish for your packed lunch. The longer this one sits, the better it tastes.
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.
A healthy dish that lasts in your fridge for a good five days, you can bring it to a picnic, serve it as a dip with chips, a filling for burritos, or as a perfect main dish for your packed lunch. The longer this one sits, the better it tastes. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
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