Black Bean Salad

Ingredients: 

  • 2 cans of Black Bean (I usually soak my beans and cook them)

  • 8 oz. of frozen White Corn

  • 1 medium Red onion

  • 2 Roma Tomatoes

  • 1 cup of chopped Cilantro

  • 1 cup of Newman's Balsamic Vinaigrette dressing

  • Salt & pepper to taste

 Direction

  1. Prepare frozen corn by leaving it out in a colander between 1-2 hours. 

  2. Dice onion and tomatoes in small pieces, add to corn.  I also use fresh corn, taken off the cob by a knife when in season. 

  3. If using canned beans, drain and add to the corn bowl. If you are cooking your beans, add black bean after cooled down

  4. Add the dressing and cilantro. 

  5. Salt and pepper to taste.  Mix well and chill in the refrigerator. 

  6. This salad is very refreshing and will last for about a week.  You can also add carrots, cucumber and celery to this. 

If using dry beans: (2.5 cups of dry beans become 6 cups of soaked/cooked beans)

  • 1.5 cups dry black bean

  • 1 tsp. of Onion powder (optional)

  • 1 tsp. of Garlic powder

  • 1/2 tsp. Cumin powder

  • Salt & pepper to taste

  • 2 cups water

  1. Soak black beans in warm water overnight 

  2. Add beans in a pressure cooker

  3. Add salt, cumin powder, garlic and onion powder and stir.

  4. Add water and mix well. 

  5. Cover it and pressure cook for about 15 minutes. 

  6. Remove from heat and take out all the pressure from the cooker. 

  7. Strain & let the bean cool