This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's quite versatile--add shredded
chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side
for burgers or grilled chicken, or a salad on a bed of lettuce.
1 pound dried black beans
11 1/2 cups water, divided
1 teaspoon olive oil
2 teaspoons cumin
2 garlic cloves, minced
2 cups fresh corn kernels
2 cups chopped seeded tomato
1 cup finely chopped Vidalia
or other sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup fresh lime juice (about 3 limes)
1 tablespoon chili powder
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
2 teaspoons honey
3 garlic cloves, minced
2 jalapeņo peppers, seeded and minced
cup chopped fresh cilantro
To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker.
Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure;
cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain
Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring
frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or
level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove
lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers
in a large bowl.
To prepare dressing, combine juice and next 7 ingredients (juice through jalapeņos), stirring with a whisk.
Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.
Yield: 12 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 216(21% from fat); FAT 5g (sat 0.7g,mono 3g,poly 0.8g); PROTEIN 10g; CHOLESTEROL
0.0mg; CALCIUM 65mg; SODIUM 408mg; FIBER 8g; IRON 2.8mg; CARBOHYDRATE 35.7g
Robin Kline Cooking Light, MAY 2004