Black Beans, Corn, And Tomatoes Vinaigrette

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Black Beans, Corn, And Tomatoes Vinaigrette Ingredients

1 lb Dried black beans; picked	1 1/2 c Chopped seeded tomato
; overnight in	3/4 c Thinly sliced scallion
; coldwater to cover,	1/3 c Minced fresh coriander plus
; and drained	; sprigs for garnish
1 1/2 c Cooked fresh corn kernels;	1/2 c Olive oil
; ears of corn) or	1/2 c Fresh lemon juice; (1 to 2
; thawed frozen	2 ts Salt

Instructions for Black Beans, Corn, And Tomatoes Vinaigrette

In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly. Serves 8. Gourmet May 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized

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