Black Beans Corn And Tomatoes Vinaigrette Recipes

Steps:

• 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.

Steps:

• In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

Steps:

• For the salad:
• Preheat a gas or charcoal grill.
• Peel back the corn husks. Remove the silks and replace the husks.
• Soak the corn in cold water for 30 minutes.
• Drain and place on the grill for 10 to 15 minutes.
• Cool completely and remove the husks.
• Using a sharp knife, remove the corn kernels.
• In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
• For the vinaigrette:
• In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
• Slowly add the oil, whisking constantly until the mixture thickens.
• Season with salt and pepper, to taste.
• Pour the vinaigrette over the salad and toss well.
• Refrigerate for 1 hour, and toss again, before serving.

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Steps:

• Mix together first four ingredients in a large glass or plastic bowl.
• Whisk together lime juice, mustard, honey, olive oil, cumin, salt, and pepper in another bowl.
• Pour dressing over the salad mixture. Add Cilantro and toss salad.
• Enjoy!

Steps:

• In a bowl whisk together lemon juice, oil, and salt to taste.
• Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
• Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
• Line 2 plates with lettuce and divide salad between them.

Steps:

• Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
• Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
• Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

Steps:

• Combine beans, corn, and both onions in a mixing bowl.
• In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
• Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.
• Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.

Steps:

• In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
• In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.