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
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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