Santa Fe Black Bean Salad Recipe

Santa Fe Black Bean Salad Recipe

Santa Fe Black Bean Salad Recipe

  • Makes: 3 cups (6-8 Servings)
  • Ready In: 25 mins
  • Prep Time: 20 mins
  • Cook Time: 5-10 mins

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.

    Nutritional Information (per serving)

  • Calories: 177
  • Fat: 7g
  • Protein: 6g
  • Sodium: 138mg
  • Carbohydrates: 22g
  • Fiber: 6g
  • Sugar: 2g

Ingredients:

  1. 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

Directions:

    1. For an electric oven; Place red pepper in shallow pan and put in oven under the broiler.
    2. Let the skin char.
    3. Turn pepper every few minutes until skin is completely charred.
    4. Remove pepper from oven and place in brown paper bag. Close bag and let pepper sweat for 15-30 minutes.
    5. Remove pepper and peel off charred skin under cool running water. Cut pepper open and remove seeds and stem.
    6. To make salad: When cutting the corn off of the cob, be sure to discard small pieces of silks.
    7. Combine strips of roasted red pepper, corn, beans, jalapeno, and cilantro in medium-size mixing bowl; set aside.
    8. Place garlic and salt on a cutting board; chop to a paste-like consistency.
    9. In a separate small bowl, mix together garlic paste, oil, lime juice, cumin and cayenne.
    10. Pour dressing over beans and vegetables; toss gently.
Cynthia Lair

Article written by

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

 

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