All-Purpose Southwestern Corn and Black Bean Salad

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)

Ingredients

• 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  jalapeño peppers, seeded and minced
• 1/3  cup  chopped fresh cilantro

Preparation

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 jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

Nutritional Information

Calories:

216 (21% from fat)

Fat:

5g (sat 0.7g,mono 3g,poly 0.8g)

Protein:

10g

Carbohydrate:

35.7g

Fiber:

8g

Cholesterol:

0.0mg

Iron:

2.8mg

Sodium:

408mg

Calcium:

65mg