All-Purpose Southwestern Corn And Black Bean Salad

  1. To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool.
  2. Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.
  3. To prepare dressing, combine juice and next 7 ingredients (juice through jalapenos), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

salad, black beans, water, olive oil, cumin seeds, garlic, corn kernels, tomato, vidalia, red bell pepper, green bell pepper, dressing, lime juice, chili powder, olive oil, salt, ground cumin, honey, garlic, peppers, fresh cilantro

Taken from www.myrecipes.com/recipe/all-purpose-southwestern-corn-black-bean-salad (may not work)

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