Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, bean and corn salad in cumin-lime dressing. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Great recipe for 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. Combine corn, beans, peppers and cilantro in a large bowl.
Bean and corn salad in cumin-lime dressing is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Bean and corn salad in cumin-lime dressing is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook bean and corn salad in cumin-lime dressing using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Bean and corn salad in cumin-lime dressing:
- Make ready 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
- Take 1 ear corn (can also use canned corn)
- Get 1 bell pepper or several small sweet Italian peppers of various colors, small dice
- Make ready 2 handfuls cherry tomatoes, chopped
- Get 1 handful chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
- Prepare 1 clove garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
- Make ready 2 limes, juiced
- Prepare Generous drizzle of olive oil
- Take Salt, pepper, and dried ground cumin, to taste
A healthy dish that lasts in your fridge for a good five days, you can bring it to a picnic, serve it as a dip with chips, a filling for burritos, or as a perfect main dish for your packed lunch. The longer this one sits, the better it tastes. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad.
Instructions to make Bean and corn salad in cumin-lime dressing:
- 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.
- 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.
- 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.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Whisk cumin and lime juice in a large bowl. Add beans, scallions and red peppers and mix gently.
So that is going to wrap this up for this exceptional food bean and corn salad in cumin-lime dressing recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
