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Black
Bean Salad
with Corn and Red Pepper
Ingredients
-
2 cups cooked black beans (or use canned beans)
-
1 bay leaf (use if cooking dry beans, then discard)
-
1 clove garlic, pressed
-
2 ears corn
-
1/2 sweet red pepper
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2 whole scallions
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1/4 cup finely chopped parsley
-
lettuce leaves (optional)
Dressing:
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1 tablespoon extra-virgin olive oil
-
2 tablespoons soy sauce
-
3 tablespoons fresh lemon juice
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1 tablespoon prepared whole-grain mustard
Method
- Cook beans until tender or use 2 cans black beans.
-
To make dressing, combine ingredients and mix with the black beans.
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Boil the corn for 3-4 minutes. Remove from water and cool. Slice corn
kernels off the cob. (Ed. Note: Corn can also be used raw.)
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Dice the red pepper and scallions thinly.
- Add corn, red pepper, scallions
and parsley to the beans.
- Toss to distribute dressing and allow to
marinate in the refrigerator for 1 hour.
- Serve on lettuce leaves. Yields 6
servings.
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