Posted by Unknown on May 08, 2001 at 22:33:31:
In Reply to: I am looking for the pampered chef recipe for a black bean and corn salsa. Help! posted by Michelle Johnson on May 07, 2001 at 07:22:50:
Black Bean and Corn Salsa Salad
This is a unique and flavorful salsa-styled salad. Adding black beans gives it substance, and the peppers give it color & spice.
INGREDIENTS:
1/3 cup olive oil
2 small jalepeņo peppers, seeded and finely minced (see tip below)
1 small red or white sweet onion, finely chopped (3/4 cup)
1 large ripe tomato, chopped
1/2 cup fresh cilantro or parsley, finely chopped 1/4 cup fresh lime juice
1 minced clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
2 freshly cooked cups black beans, or 2 cans (15 ounces each) rinsed and drained
2 cups corn kernels
1 small red bell pepper, seeded and chopped (3/4 cup)
1 small orange bell pepper, seeded and chopped (3/4 cup)
PREPARATION:
1. To make the dressing, in a small bowl, whisk together the olive oil, lime juice, garlic, cumin, and coriander until well blended. Set aside for 30 minutes to let the flavors blend.
2. To make the salad, in a bowl, combine the black beans, corn, bell peppers, jalapeņos, and onion. Toss together gently. Pour the dressing over the top and toss again. Add the tomato and gently toss again.
3. Cover and chill for several hours to let the flavors blend. Just before serving, add the cilantro and toss well. Serves 6 to 8.
Cook's Note: You can make the salad up to 2 days in advance. Do not add the tomatoes until 1 to 3 hours before serving. To freshen the dressing, squeeze lime juice to taste over the salad or make additional dressing. Add the cilantro just before serving.
Tip: When handling fresh chiles, wear gloves. The volatile oils naturally present in chiles can cause a burning sensation on your skin.
PREP/COOK
INFORMATION:
Prep time: 30 minutes
Serves: 8
NUTRITIONAL
INFORMATION:
Calories: 190
Carbs: 23
Fat: 9 grams
Protein: 5 grams