Bean and corn salad in cumin-lime dressing

Name: Bean and corn salad in cumin-lime dressing
Total time: 1200 s
Yield: 2 people
Cuisine: American
Ingredients: 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; 1 ear corn (can also use canned corn); 1 bell pepper or several small sweet Italian peppers of various colors, small dice; 2 handfuls cherry tomatoes, chopped; 1 handful chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped; 1 clove garlic, minced (I mashed a clove that I had simmered in the same pot as the beans); 2 limes, juiced; Generous drizzle of olive oil; Salt, pepper, and dried ground cumin, to taste

Sharon L. @sharonl

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. Canned pintos or black beans should work as a substitute.

This can be served right away but keeps well for meal prep. The flavors will meld better after some time in the fridge.

Sharon L. @sharonl

This can be served right away but keeps well for meal prep. The flavors will meld better after some time in the fridge.

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Ingredients

20 minutes

2 people

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
1 earcorn (can also use canned corn)
1bell pepper or several small sweet Italian peppers of various colors, small dice
2 handfulscherry tomatoes, chopped
1 handfulchopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
1 clovegarlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
2limes, juiced
Generous drizzle of olive oil
Salt, pepper, and dried ground cumin, to taste

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Steps

20 minutes

1

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.
2

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.
3

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.