Black Bean And Corn Salad

Recipe Ingredients

1 lb	454g / 16oz	Black beans
1 lb	454g / 16oz	Onion - peeled (small)
1 lb	454g / 16oz	Carrot - peeled (small)
1		Bay leaf
3		Garlic cloves - unpeeled
1 teaspoon	5ml	Sea salt
2		Grilled or boiled corn - kernels cut off
2		Grilled red peppers - finely diced
8		Green onions - sliced
1/3 cup	5.3g / 0.2oz	Coarsely-chopped cilantro
4 tablespoons	60ml	Extra-virgin olive oil
		Juice of 2 limes
1/4 teaspoon	1.3ml	Cayenne pepper - or to taste

Recipe Instructions

Place the beans, onion, carrot, bay leaf and garlic in a medium saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.

Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic and bay leaf.

In a large bowl, combine the beans, corn kernels, red pepper, green onions and cilantro. Stir in the olive oil, lime juice and cayenne pepper, and adjust seasoning. Serve warm or room temperature.

This recipe yields 8 to 10 servings.

Each serving: 237 calories; 11 grams protein; 36 grams carbohydrates; 9 grams fiber; 6 grams fat; 1 gram saturated fat; 0 cholesterol; 241 mg. sodium.

Source:
The Los Angeles Times, 06-23-2004

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