Sunday, September 4, 2011

Black Bean Salad

Black bean salad is a great side dish for tacos, enchiladas, or any Mexican entree. It has a bright flavor and is very easy to make. It’s quick, too. It shouldn’t take you much more than ten minutes to put together. You can prepare it up to a day in advance, if you’d like, giving the flavors time to develop.

It’s no secret that I don’t like avocados so, I didn’t include any. If you like them, however, you can add 2 chopped avocados. Don’t add them until just before you’re ready to serve, though. Otherwise they’ll get too mushy and ruin the salad.

If using fresh corn, you’ll need about 3 to 4 cobs. If using frozen corn, thaw and drain before adding.

Equipment needed
Cutting board
Chef’s knife
Large spoon
Paring knife
Fine-mesh strainer
Mixing bowls
Measuring cups and spoons

2 medium tomatoes
2 cans (16 oz.) black beans
2 cups fresh or frozen corn kernels
1 Tbsp dried parsley or 1/4 cup fresh chopped parsley or cilantro
2 Tbsp olive oil

For the Dressing
4 green onions
1 chipotle chile in adobo sauce (canned)
1 tsp honey
1/3 cup lime juice
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp olive oil

Trim the roots and remove any dried outer parts of the green onion. Slice thinly and set aside.

Remove the chipotle chili from the adobo sauce. Cut in half lengthwise and scrape out the seeds with the pack of your paring knife and mince. You’ll need about 1 Tbsp of minced chipotle. If you like it very spicy, leave in the seeds.

Core the tomatoes with a paring knife and cut into 1/2 inch cubes.

Rinse and drain the canned beans in a fine-mesh strainer.

Heat 2 Tbsp oil in a large skillet over medium-high heat until shimmering. Cook the corn, stirring frequently, until spotty brown, about 5 minutes. Remove from heat.

Mix the green onion, chipotle, honey, lime juice, 1/2 tsp salt and 1/2 tsp pepper in a large mixing bowl. Whisk in 2 Tbsp olive oil. Add the beans, tomatoes, parsley and toasted corn. Toss to combine. Season with additional salt and pepper, as desired.

Makes 6 servings.

1 comment:

Mark Hansen, Dutch Oven Recipes said...

I love this! I've done it with avocado, and also with chicken added.