"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Black Bean and White Corn Salad Recipe

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This recipe for Black Bean and White Corn Salad, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-3/4 cup rinsed canned or cooked dried black beans
1-1/2 cup fresh white corn kernels, cut from the cob, or crisp vacuum packed canned white shoepeg corn, drained and rinsed
1 cup diced ripe plumb tomatoes
1 cup diced ripe avocado
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1 tablespoon minced seeded jalapeno
1 teaspoon ground cumin
3 tablespoons fresh lime juice (or more to taste)
2 tablespoons extra-virgin olive oil
1 clove garlic, crushed
1/2 teaspoon salt
2 cups crisp romaine or iceberg lettuce, shredded

Directions:
Directions:
Combine the beans, corn, tomatoes, avocado, scallions, cilantro leaves and jalapeno in a large bowl.

Sprinkle the cumin in a small skilled and set over low heat. Heat, stirring, until fragrant, about 30 seconds. Remove from the heat. Add the lime juice, oil, garlic and salt. Whisk to blend.

Add the dressing to the bean mixture and toss. Spread the lettuce on a deep platter or on 4 individual salad plates and spoon the bean salad into the center. Garnish with cilantro sprigs and serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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