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. 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.
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. 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.
Cooking Instructions
- 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.
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