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Black Bean and Corn Salad with Chile Vinaigrette

2 Dried California chiles
1 c Water
3 tb Lime juice
1/2 ts Salt
2 c Cooked drained black beans
1 c Cooked whole kernel corn
1/4 c Chopped red onion
1/4 c Chopped cilantro
Cilantro sprigs; for garnish
Radicchio leaves


Toast chiles in skillet over low heat until skin is lightly toasted and chiles are fragrant, 3 to 5 minutes. Set aside until cool enough to handle, then remove stem and seeds. Bring chiles and water to boil in saucepan, then reduce heat and simmer until chiles are softened, about 10 minutes. Let cool 10 minutes. Puree chiles and water in blender. Add lime juice and salt, and blend. Let cool to room temperature. Toss together black beans and corn. Stir in red onion and chopped cilantro. Pour dressing over salad and toss. Let stand 1 hour to blend flavors. Spoon salad over radicchio leaves and garnish with sprig of cilantro. Yields 6 (1/2 cup) servings.


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