Black Bean and Corn Salad
Make this Southwestern-style salad up to 24 hours ahead. The flavors meld as the salad chills.
1/2 cup fresh lime juice
2/3 cup olive oil
1 large clove garlic , minced
1 teaspoon
salt 1/8 teaspoon
cayenne pepper 3 cups cooked black beans*
1 1/2 cups frozen whole kernel corn, thawed
1 avocado, halved, seeded, peeled and diced
2 medium tomatoes, chopped
2/3 cup chopped fresh cilantro
1/2 cup chopped green onion
1 jalapeno pepper, seeded and finely chopped
For dressing, whisk together lime juice, oil, garlic, salt, and cayenne until well mixed.
In a very large salad bowl gently combine beans, corn, avocado, tomatoes, cilantro, green onion, and jalapeno. Add dressing; toss to coat. Cover and chill for 2 to 24 hours.
*NOTE: Rinse and drain 1/2 pound (1 1/4 cups) of dried black beans. In a 4- to 6- quart Dutch oven combine beans and 4 cups cold water. Bring to boiling; reduce heat and simmer for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse. In the same Dutch oven combine beans, 4 cups fresh water, and 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender. Drain and rinse. Cool and use in salad as directed above.
To use canned beans, drain and rinse two 15-ounce cans black beans. Add to remaining ingredients and reduce salt to 1/2 teaspoon.
