Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive 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 bit unique. This will be really delicious.
I like more corn than black beans but you might like it the other way around and I use less of the olive oil. It is a great salad for the summer months. Full of flavour with the great citrus cumin dressing. One that you will get rave reviews if you bring it to any BBQ or picnic.
Bean and corn salad in cumin-lime dressing is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Bean and corn salad in cumin-lime dressing is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first 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 cook 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
- Make ready 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
- 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)
- Take 2 limes, juiced
- Prepare Generous drizzle of olive oil
- Get Salt, pepper, and dried ground cumin, to taste
Nick Fauchald rarely cooks fresh corn in the summer because it's so much better straight off the cob. Here, he tosses sweet, fresh corn kernels (prefe. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.
Steps 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 large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve. Quick and easy Black Bean Salad with a Cumin Lime Vinaigrette makes lunch or dinner fast and How to Make Black Bean Salad. All you need are a couple of cans of black beans, cumin Other suggestions for additions are cubed Pepper-Jack cheese, corn, chopped celery or green tomatoes. Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy.
So that’s going to wrap this up with this special food bean and corn salad in cumin-lime dressing recipe. Thanks so much for reading. I am 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, colleague and friends. Thank you for reading. Go on get cooking!
