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Salads Marlys' version of a recipe
Black Beans 9/16/2002

BLACK BEAN, CORN AND BELL PEPPER SALAD

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Servings: Serves 8

Comments:
I started with a “real” recipe and made a lot of modifications. The original recipe made too much vinaigrette, so I’ve cut it down here (but never tried these proportions).

Marlys

Ingredients:
Vinaigrette
1/3 cup water
12 dates, pitted, finely chopped
1/3 cup fresh lime juice
5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
3 teaspoons honey
3 teaspoons ground cumin
3 teaspoons ground coriander

Salad
3 15-ounce cans black beans, rinsed, drained
½ cup chopped red bell pepper
½ cup chopped yellow pepper
½ cup chopped green bell pepper
½ cup chopped red onion
½ cup chopped fresh parsley
3 ears fresh corn, husked and cut from cob (about 1 ½ cups)

Directions:
Vinaigrette
Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat, cover and let stand 1 hour to soften. Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and puree. Season to taste with salt and pepper. (Can be made 1 day ahead, refrigerate, and let stand 1 hour at room temperature before using.)

Salad
Combine beans, bell peppers, onion, parsley and corn in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

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