Santa Fe Black Bean Salad

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We're introducing a brand new feature today! Every Sunday the Cookus Interruptus family is donating a recipe video. They have generously shared with us their recipes, their healthy tricks, and best of all, their whimsical humor. Be sure to tune in every Sunday to see what's cooking in the Cookus Interruptus kitchen! Enjoy their first recipe:

A delicious combination of Southwestern flavors, perfect for a potluck, lunchbox entree or a summer meal. Serve with corn tortillas or Polenta with Asiago cheese. Frozen corn can be thawed and used if fresh corn is unavailable.

Preparation time: 20 minutes
Makes 3 cups or 6 servings

Ingredients:

Salad:
1 red pepper, roasted, peeled and cut into small strips
1 cup fresh corn off the cob
2 cups cooked black beans
1 jalapeno pepper (finely diced)
1/3 cup chopped cilantro

Dressing:
2-3 cloves garlic minced with 1/2 teaspoon sea salt
3 tablespoons extra-virgin olive oil
3 tablespoons lime juice
½ teaspoon ground cumin
¼ teaspoon cayenne

Instructions:

To roast red peppers: For gas stove: Place pepper directly on the low flame of a gas burner, letting skin char. Keep turning pepper until skin is charred on all sides. Let cool, remove black char under cool running water. Cut pepper open and remove seeds and stem.

For an electric oven; Place red pepper in shallow pan and put in oven under the broiler. Let the skin char. Turn pepper every few minutes until skin is completely charred. Remove pepper from oven and place in brown paper bag. Close bag and let pepper sweat for 15-30 minutes. Remove pepper and peel off charred skin under cool running water. Cut pepper open and remove seeds and stem.

To make salad: When cutting the corn off of the cob, be sure to discard small pieces of silks. Combine strips of roasted red pepper, corn, beans, jalapeno, and cilantro in medium-size mixing bowl; set aside. Place garlic and salt on a cutting board; chop to a paste-like consistency. In a separate small bowl, mix together garlic paste, oil, lime juice, cumin and cayenne. Pour dressing over beans and vegetables; toss gently.

Nutritional Information:

Per Serving:
177 calories
6.34g protein
7.10g fat
138 mg sodium
22.29g carbohydrate
6.21g fiber
1.87 sugar

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Cookus Interruptus

Cookus Interruptus is a site devoted to educate viewers about how to prepare high-quality wholesome food within the context of busy family life. They welcome dialogue on their blog and video recipes about how to achieve this.