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JimMac

Pressure Cooker Black Bean and Corn Salad

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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

Details

Preparation

Step 1

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.

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