| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Dried black beans; picked over, soaked |
|
|
; overnight in |
|
|
; coldwater to cover, |
|
|
; and drained |
| 1 1/2 |
c |
Cooked fresh corn kernels; (cut from about 3 |
|
|
; ears of corn) or |
|
|
; thawed frozen |
| 1 1/2 |
c |
Chopped seeded tomato |
| 3/4 |
c |
Thinly sliced scallion |
| 1/3 |
c |
Minced fresh coriander plus coriander |
|
|
; sprigs for garnish |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Fresh lemon juice; (1 to 2 lemons) |
| 2 |
ts |
Salt |
INSTRUCTIONS
In a large saucepan combine the black beans and enough cold water to
cover them by 2 inches, bring the water to a boil, and simmer the
beans for 45 minutes to 1 hour, or until they are just tender but not
mushy. Drain the beans and in a bowl combine them with the corn, the
tomato, the scallion, and the minced coriander. In a small bowl whisk
together the oil, the lemon juice, and the salt, pour the dressing
over the vegetables while the beans are still warm, and let the salad
cool, stirring occasionally, until the beans are room temperature.
The salad may be made 1 day in advance and kept covered and chilled.
Serve the salad, garnished with the coriander sprigs, at room
temperature or chilled slightly.
Serves 8.
Gourmet May 1990
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Converted by MM_Buster v2.0l.
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