Pressure Cooker Black Bean and Corn Salad

By JimMac

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

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.