"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."
Ingredients
1.
|
Black
bean, soaked & boiled
|
1
cup or (1/3 cup dry)
|
2.
|
Corn
kernels, boiled (I used frozen one)
|
¾ cup
|
3.
|
Cucumber,
chopped
|
¾
cup
|
4.
|
Tomato,
chopped (I used cherry tomatoes)
|
½
cup
|
5.
|
Fresh
cilantro/coriander
|
2
Tbsp.
|
6.
|
Lemon
juice
|
To
Taste
|
7.
|
Roasted
cumin powder
|
1
Tsp.
|
8.
|
Red
chili powder
|
¼
Tsp.
|
9.
|
Salt
|
To
taste.
|
Step By Step Instruction: [Hide Images]
- 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.
- Thaw corn in warm water, drain excess water and keep aside.
- Chop cucumber and tomato in small chunks. Finely chop coriander. Keep aside.
- In a mixing bowl toss in together black beans, corn kernels, cucumber, tomato and coriander
- Season with cumin powder, chili powder and salt. Toss gently.
- Chill for 1-2 hours before serving.
- Click here for Three Bean Salad recipe
- Click here for Pineapple Cucumber Sprout Moong Salad recipe
- Chickpea Barley Salad served with Goat Cheese
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