Black Bean And Corn Salad
Ingredients
2 C. dried black beans (picked over and rinsed)
or
30-ounce canned black beans (rinsed and drained)
1/3 C. freshly squeezed lime juice
1/2 C. olive oil
1 garlic clove minced
1 tsp. fine sea salt
1/8 tsp. cayenne pepper
2 ears corn (kernels cut off the cob)
or
1 1/2 C. (thawed) frozen corn
1 avocado peeled, stone removed, cut into 1/2 inch pieces
1 small red bell pepper seeded and cut into 1/2 pieces
2 medium tomatoes cut into 1/2 inch pieces
6 green onions, with tops finely chopped
1 fresh hot chile pepper seeded and minced
1/2 C. coarsely chopped cilantro (optional)
Cooking Instructions
If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans. Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1 1/2 to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool. Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar. Cover with the lid and shake until the ingredients are well mixed. In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime Dressing and pour it over the salad. Stir until well coated.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)