+
0 (0)

Categories: Salads, Vegetarian

Black bean and corn salad

Black bean and corn salad
Ricardo DeAratanha / Los Angeles Times

One of my family's favorite dishes -- the only one my just-graduating grown-up daughter has mentioned making in her own kitchen -- is a rice, corn and bean salad, improvised one summer a few years ago because I had some ... Read more

Total time: 2 hours, 20 minutes, largely unattended | Serves 8 to 10
  • 1 pound black beans
  • 1 small onion, peeled
  • 1 small carrot, peeled
  • 1 bay leaf
  • 3 cloves garlic, unpeeled
  • 1 teaspoon sea salt
  • 2 ears grilled or boiled corn, kernels cut off
  • 2 grilled red peppers, finely diced
  • 8 green onions, sliced
  • 1/3 cup coarsely chopped cilantro
  • 4 tablespoons extra virgin olive oil
  • Juice of 2 limes
  • 1/4 teaspoon cayenne pepper, or to taste

Step 1Place the beans, onion, carrot, bay leaf and garlic in a medium saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.

Step 2Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic and bay leaf.

Step 3In a large bowl, combine the beans, corn kernels, red pepper, green onions and cilantro. Stir in the olive oil, lime juice and cayenne pepper, and adjust seasoning. Serve warm or room temperature.

Each serving:
237 calories; 11 grams protein; 36 grams carbohydrates; 9 grams fiber; 6 grams fat; 1 gram saturated fat; 0 cholesterol; 241 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Feta, endive and orange salad
Warm 'shaking beef' salad with watercress and tomatoes (Bo luc lac)
Summer vegetable salad
Provencal Eggplant Salad With Olives and Capers