Black bean-corn salad with cilantro vinaigrette
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | gallon | Black Beans (Tender!) |
| ½ | gallon | Corn Kernals, Blanched |
| 1 | each | Red Bell Pepper, diced 1/4\" |
| 4 | bunches | Scallions, white part only, cut 1\" |
| 4 | eaches | Green Jalapenos, sliced |
| ½ | bunch | Cilantro Leaves, whole |
| Vinaigrette: | ||
| 3 | eaches | Shallots, minced |
| 1 | cup | White Wine Vinegar |
| 2 | cups | Corn Oil |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Fresh Ground Black Pepper |
| 1 | tablespoon | Ground Cumin |
| 1 | teaspoon | Cayenne |
Directions
Salad:
Whisk together all ingredients by hand. To assemble salad, toss together beans, corn, bell pepper, scallions and cilantro and add 12 oz. of vinaigrette. Garnish with sliced jalapenos.
This delicious salad comes from a local restaurant here in Minneapolis, called Tejas.
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