Hey everyone, it’s me again, Dan, welcome to my recipe page. 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. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
A Unique Blend Of McCormick® Spices Without The Hassle Of Mixing. Add A New Flavor To Your Dishes. Check Out All The Different Blends. Great recipe for Bean and corn salad in cumin-lime dressing.
Bean and corn salad in cumin-lime dressing is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Bean and corn salad in cumin-lime dressing is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook bean and corn salad in cumin-lime dressing using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Bean and corn salad in cumin-lime dressing:
- Prepare 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)
- Take 1 bell pepper or several small sweet Italian peppers of various colors, small dice
- Prepare 2 handfuls cherry tomatoes, chopped
- Make ready 1 handful chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
- Make ready 1 clove garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
- Make ready 2 limes, juiced
- Take Generous drizzle of olive oil
- Prepare Salt, pepper, and dried ground cumin, to taste
Refrigerate covered to let the flavours meld. Serve on individual salad plates garnished with sour cream and a sprig of cilantro. Corn and Black Bean Salad with Cumin-Lime Vinaigrette is versatile and easy to make. 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.
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.
Corn and Black Bean Salad with Cumin-Lime Vinaigrette is versatile and easy to make. 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 salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, scallions and cilantro. Shake lime dressing again and pour over the salad.
So that is going to wrap it up with this special food bean and corn salad in cumin-lime dressing recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
