Saturday, March 5, 2011
Black Bean and Corn Salad
Yeah, it doesn't get much better than this. A big spoonful of this salad over some spinach, or some brown rice or a nice grain, and you've got a whole meal! I'm planning to eat it over nothing at first, then gradually add it into every meal until it's all gone. It's that delicious.
I did not take pictures as I made this recipe but now I wish I had! I pulled it together from various recipes I found online, including the vinaigrette.
Here's how I made it.
Black beans 230 grams (I used Rancho Gordo, and weighed the beans after I soaked them)
Corn 268 grams (I used Del Monte no sodium added canned corn, and weighed the corn after I drained all the liquid off)
Avocado 200 grams (one whole avocado)
Red onion 125 grams (1/2 a medium red onion)
Red pepper 203 grams (one whole red pepper plus a hunk I had leftover in the fridge)
Jalapeno 18 grams (one jalapeno, ribs and seeds removed, chopped really fine)
For the vinaigrette:
Lime juice 40 grams (2 fresh limes)
Olive oil 51 grams (it looked right)
Kosher salt 1/2 t
Fresh garlic 4 grams (one clove, finely chopped)
cumin 1/2 t
honey 10 grams (one dip in my honey jar with the honey-dipping stick)
black pepper - a couple of grinds from the pepper mill
First I made the vinaigrette. Then I chopped the avocado, and put it into the vinaigrette and stirred it around. Next I chopped the onion and added it to the avocado in the vinaigrette.
Technically, first I cooked the beans, but I did that yesterday. Just beans and water, nothing else. I wanted them to be plain and soak up some of the vinaigrette. After the beans were drained and cooled yesterday, they went into the fridge to wait until today.
I put the beans in a great big bowl, then drained the corn and added that. I chopped the red pepper and jalapeno and threw that in, then dumped in the vinaigrette with avocado and onion, and stirred it all together. Then I took a picture, and put the salad in the fridge. After I finish writing this I'm going to eat a big ol' bowl of this for lunch! I think it's going to taste even better tomorrow.
Check out the awesome stats!! Even with 1/2 teaspoon of salt, the sodium is really low in this dish. Cooking your own beans is worth the time it takes.