This easy, delicious recipe was given to me by my dear friend Anne many years ago. I’ve tweaked it slightly and demonstrated it in cooking classes many times. It’s a great way to introduce legumes (beans) to first timers!
Black Bean Corn Salad
1/3 cup fresh lemon
2-3 cloves garlic
1/4 tsp salt
pinch – 1/4 tsp cayenne pepper
2 cups frozen or fresh corn
1/2 cup fresh parsley or cilantro, chopped fine
1 avocado, peeled, pitted, bite size
1 red bell pepper, chopped small
1-2 tomatoes, chunky chopped
6 green onions or chives
(2) 15oz cans black beans (drained)
1/ Mix dressing ingredients together in a lidded glass jar, shaking well or whisk together in a bowl.
2/ Mix salad ingredients and combine with dressing.
3/ Serve in a decorative glass bowl if desired.
Note: Can be prepared in advance and refrigerated. Frozen corn does not have to be cooked, just place in strainer and run hot water over top. Fresh sweet corn also does not have to be cooked, just cut off the cob and add to salad.
I love the tang of the dressing combined with the sweetness of the potatoes and the crunch of the pecans. Serves 4-6, and leftovers are great next day.
Sweet Potato Miso Lime Salad
4 cups sweet potatoes
1/2 cup pecans, chunky chopped
1/2 cup green onions, scallions
3 tbsp cilantro, finely chopped
3 tbsp light miso
1/3 cup fresh lime juice, 2-3 limes
3 cloves garlic
2″ piece fresh ginger
1 tbsp maple syrup
1/ Rinse potatoes and slice into cubes (no need to peel if skin in thin and tender, as most are.)
2/ In a medium sauce pan, steam sweet potato cubes about 10-12 minutes or until tender but still firm enough to hold their shape. Drain and cool by rinsing under cold water in the steamer or a colander.
3/ Combine the potatoes, pecans, green onion and cilantro in a salad bowl. In a food processor combine the dressing ingredients. Pour over the potato mixture. Mix gently but thoroughly.
Serve: alone or with a bean-based salad.