"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

BLACK BEAN, CORN AND SQUASH SALAD Recipe

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This recipe for BLACK BEAN, CORN AND SQUASH SALAD, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c dried black beans, rinsed, picked over
3 ears corn, husked
1 c chopped red onion
1 large red bell pepper chopped
1/2 c plus 2 T chopped Italian parsley
1/4 c white wine vinegar
1 T fresh lemon juice
1/2 c plus 1 T olive oil
One pound whole baby summer squash or baby zucchini (or 4 large zucchini cut into 1/2 inch thick rounds)
3 garlic cloves, chopped

Directions:
Directions:

Place beans in heavy large saucepan; add enough cold water to cover beans by 3 inches. Soak overnight. Drain beans and return to pan. Add enough cold water to cover beans by 3 inches and bring to boil. Reduce heat to medium; simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain well. Transfer to large bowl; cool.
Cook corn in pot of boiling water until crisp tender about 5 minutes. Drain and cool. Cut kernels off cobs. Add corn, onion, bell pepper and 1/2 c parsley to beans. Whisk vinegar and lemon juice in small bowl. Gradually whisk in 1/2 cup oil. Pour dressing over salad and toss well. Season with salt and pepper. Can be prepared one day ahead. Cover and refrigerate. Bring salad to room temperature before continuing. Heat 1 T oil in heavy large skillet over medium heat. Add squash and garlic and saute 3 minutes. Reduce heat to medium low. Cover and cook until squash is crisp tender, about 8 minutes. Season with salt and pepper. Sprinkle with remaining 2 T parsley. Spoon squash atop salad and serve at room temperature.

Number Of Servings:
Number Of Servings:
8

 

 

 

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