Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, bean and corn salad in cumin-lime dressing. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Bean and corn salad in cumin-lime dressing is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Bean and corn salad in cumin-lime dressing is something which I have loved my entire life.
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. I used San Franciscano beans, which are imported from Mexico by the company Rancho Gordo. Combine corn, beans, peppers and cilantro in a large bowl.
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 cook that.
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
- Make ready corn (can also use canned corn)
- Get 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
- Take garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
- Take limes, juiced
- Take Generous drizzle of olive oil
- Get Salt, pepper, and dried ground cumin, to taste
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.
Steps 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 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. Healthy Black Bean and Corn Salad with lime dressing are a zesty, refreshing, and nutritious salad recipe. It's a perfect summer salad recipe made with loads of veggies and a yummy lemon dressing topped over it.
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