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Black Beans, Corn And Tomatoes Vinaigret Recipe | |
American Salad | |
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Ingredients:
1 lb dried black beans; picked -over, soaked overnight in cold water to cover, and drained1-1/2 c cooked fresh corn kernels, cut from about 3 ears of corn or thawed frozen 1-1/2 c chopped seeded tomato 3/4 c thinly sliced scallion 1/3 c minced fresh coriander plus coriander sprigs for garnish 1/2 c olive oil 1/2 c fresh lemon juice (1 to 2 lemons) 2 ts salt
Directions:
In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain thebeans and in a bowl combine them with the corn, the tomato, the scallion, and the minced 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 warm, and let the salad cool, stirring ocasionally, until 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 chilled slightly. Serves 8
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