Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, bean and corn salad in cumin-lime dressing. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Bean and corn salad in cumin-lime dressing is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Bean and corn salad in cumin-lime dressing is something that I’ve loved my whole life.
I like more corn than black beans but you might like it the other way around and I use less of the olive oil. Here is how you cook that. They're fine and they look fantastic. Bean and corn salad in cumin-lime dressing is something that I've loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook bean and corn salad in cumin-lime dressing using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Bean and corn salad in cumin-lime dressing:
- Take Approximately 2 cups or 1 can of cooked black beans, pinto beans, or heirloom variety of your choice. Rinse beans if they are from a can
- Make ready 1 ear corn (can also use canned corn)
- Make ready 1 bell pepper or several small sweet Italian peppers of various colors, small dice
- Take 2 handfuls cherry tomatoes, chopped
- Take 1 handful chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
- Get 1 clove garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
- Prepare 2 limes, juiced
- Take Generous drizzle of olive oil
- Get Salt, pepper, and dried ground cumin, to taste
One that you will get rave reviews if you bring it to any. The combination of ingredients is sweet and bright, especially with fresh corn. The blend of crunchy, rich, spicy and tender vegetables makes for a wonderful dinner. Black Bean Salad with Lime-Cumin Dressing.
Instructions to make Bean and corn salad in cumin-lime dressing:
- Stir together lime juice, olive oil, herbs, salt, pepper, cumin, and garlic to make vinaigrette. Adjust seasonings to taste. Should be fairly sour as the beans will soak up the lime juice.
- Boil the ear of corn for 20 minutes until tender. Then cut the kernels off the cob. You can do all your prep/chopping while the corn is boiling.
- Combine all ingredients. Taste and add more vegetables or beans if necessary for texture — there should be a good balance of crunchy bell peppers, juicy corn and tomatoes, and tender but not mushy beans.
The blend of crunchy, rich, spicy and tender vegetables makes for a wonderful dinner. Black Bean Salad with Lime-Cumin Dressing. First we start with dry beans (better texture and less cost) and replaced half the beans with roasted corn (frozen whole kernel under the View image. Black Bean Salad with Lime-Cumin Dressing. this link is to an external site that may or. If you are making the Corn Salad in advance, then I suggest combining all of the ingredients except the avocado, then simply toss in the avocado when you're ready The lime and cider vinegar balances the sweetness of the corn and the spiciness of the jalapeno for a perfectly balanced tantalizing dressing.
So that is going to wrap it up with this exceptional food bean and corn salad in cumin-lime dressing recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
