Pressure Cooker Black Bean and Corn Salad

Pressure Cooker Black Bean and Corn Salad
Pressure Cooker Black Bean and Corn Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's

  • quite versatile--add shredded chicken and serve tortillas on the side to make

  • it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side

  • for burgers or grilled chicken, or a salad on a bed of lettuce.

  • Yield: 12 servings (serving size: 1 cup)

  • Salad

  • 1

    pound dried black beans

  • 11 1/2

    cups water, divided

  • 1

    teaspoon olive oil

  • 2

    teaspoons cumin seeds

  • 2

    garlic cloves, minced

  • 2

    cups fresh corn kernels

  • 2

    cups chopped seeded tomato

  • 1

    cup finely chopped Vidalia or other sweet onion

  • 1

    cup chopped red bell pepper

  • 1

    cup chopped green bell pepper

  • Dressing

  • 1/2

    cup fresh lime juice (about 3 limes)

  • 1

    tablespoon chili powder

  • 3

    tablespoons olive oil

  • 2

    teaspoons salt

  • 1 1/2

    teaspoons ground cumin

  • 2

    teaspoons honey

  • 3

    garlic cloves, minced

  • 2

    jalape�o peppers, seeded and minced

  • 1/3

    cup chopped fresh cilantro

Directions

To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool. Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl. To prepare dressing, combine juice and next 7 ingredients (juice through jalape�os), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: