September 18, 2018

Black Beans & Corn Salad

"Healthy and refreshing this Black Bean and Corn Salad is a very easy salad or side dish recipe for any meal. You can use anyone one of either canned or dried, cooked beans. I prefer making from scratch rather than processed food. These recipe is simple, quick and taste great when served chilled."

Cuisine: World | Recipe Category: Salads
Prep Time: 20 Minutes | Cool time: 2 Hours | serving: 4-5 Cups 

Black bean, soaked & boiled
1 cup or (1/3 cup dry)
Corn kernels, boiled (I used frozen one)
¾ cup
Cucumber, chopped
¾ cup
Tomato, chopped (I used cherry tomatoes)
½ cup
Fresh cilantro/coriander
2 Tbsp.
Lemon juice
To Taste
Roasted cumin powder
1 Tsp.
Red chili powder
¼ Tsp.
To taste.

Step By Step Instruction: [Hide Images]

  1. Rinse and soak black bean for at least 6 hours. Pressure cook for 2-3 whistle. Drain the excess water and keep aside. Skip this step if using tinned black bean.
  2. Thaw corn in warm water, drain excess water and keep aside.
  3. Chop cucumber and tomato in small chunks. Finely chop coriander. Keep aside.
  4. In a mixing bowl toss in together black beans, corn kernels, cucumber, tomato and coriander
  5. Season with cumin powder, chili powder and salt. Toss gently.
  6. Chill for 1-2 hours before serving.

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