Black bean and corn salad
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Canned or cooked black beans |
| Garlic vinaigrette (see recipe) | ||
| 2 | cups | Cooked corn kernels, preferably fresh |
| 3 | larges | Bell peppers, preferably one each green, red, yellow cut julienne |
| 3 | Scallions, thinly sliced | |
| ¼ | cup | Chopped fresh parsley |
| 2 | tablespoons | Minced fresh oregano OR |
| 1½ | teaspoon | Dried oregano |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander |
| ⅓ | cup | Garlic vinaigrette, or as needed |
| Juice of 1/2 lemon | ||
| Salt and freshly ground pepper to taste | ||
| Round or triangular tortilla chips for garnish | ||
Directions
Marinate the beans in Garlic Vinaigrette for at least 2 hours, then drain. Reserve vinaigrette for dressing the salad.
Combine all the ingredients except garnish in a mixing bowl and toss together thoroughly. Use enough vinaigrette to coat and flavor the ingredients but not drench them.
This can be made several hours ahead and refrigerated until needed.
Transfer to a large serving bowl and tuck tortilla chips around the edges for garnish.
From _Vegetarian Celebrations_, by Nava Atlas
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