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 Recipes > Salads > Search results

Black bean and corn salad

/2 cup dried Black beans
6 cups cold water
1 cup long-grain white rice
2 tablespoons lime or lemon juice
1 clove Garlic, minced
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/3 cup Olive oil
1 cup cooked or thawed frozen corn kernels
1 small red or yellow sweet Pepper, cut into 1/2-inch squares
1 large tomato, cut into 1/2-inch dice
1/4 cup thinly sliced green onion
1/4 cup coarsely chopped fresh Cilantro or Parsley
1 green jalapeсo or serrano chili pepper, seeded and minced
Lettuce leaves

1. Rinse beans. In a medium saucepan combine uncooked beans and 2 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit simmering; soak beans in cold water overnight in a covered medium saucepan.) Drain and rinse beans. In the same pan combine beans and 2 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1-1 1/2 hours, or till tender, stirring occasionally. Drain, if necessary; cool.
2. Meanwhile, in a large saucepan bring the remaining 2 cups water to boiling. Add rice. Cover and cook over low heat for 20 minutes, or till rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. In a large mixing bowl combine lime or lemon juice, Garlic, Salt, and Pepper till blended. Whisk in olive oil. Gently stir in cooked beans, rice, corn, sweet Pepper, tomato, green onion, Cilantro or Parsley, and chili pepper. Cover and chill for 1-24 hours to allow flavors to blend. Serve on lettuce leaves.
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