Bean and corn salad in cumin-lime dressing
Bean and corn salad in cumin-lime dressing

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, bean and corn salad in cumin-lime dressing. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Bean and corn salad in cumin-lime dressing is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Bean and corn salad in cumin-lime dressing is something which I’ve loved my entire life.

Learn The Best Collection of Recipes. Vast Collection of Best Recipes & Dishes From Famous Chefs. 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.

To get started with this particular recipe, we must prepare a few components. You can have bean and corn salad in cumin-lime dressing using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Bean and corn salad in cumin-lime dressing:
  1. 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
  2. Get 1 ear corn (can also use canned corn)
  3. Get 1 bell pepper or several small sweet Italian peppers of various colors, small dice
  4. Take 2 handfuls cherry tomatoes, chopped
  5. Get 1 handful chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
  6. Take 1 clove garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
  7. Prepare 2 limes, juiced
  8. Take Generous drizzle of olive oil
  9. Make ready Salt, pepper, and dried ground cumin, to taste

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. The longer this one sits, the better it tastes.

Instructions to make Bean and corn salad in cumin-lime dressing:
  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.

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. Stir salad to coat vegetables and beans with dressing, and serve.

So that is going to wrap it up for this special food bean and corn salad in cumin-lime dressing recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!