Black bean salad with corn and creamy basil dressing (hl)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bulgar |
| 3 | cups | Vegetable stock or water |
| 1 | Bay leaf | |
| 1 | can | (11-ounce) black beans,, drained, rinsed |
| 1 | cup | Corn kernels |
| 2 | tablespoons | Pumpkin seeds, toasted |
| ½ | cup | Basil leaves |
| 2 | tablespoons | Olive oil |
| 2 | Cloves garlic, minced | |
| 3 | tablespoons | Faux ricotta or nonfat ricotta cheese |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Grated parmesan cheese |
| 1 | tablespoon | Balsamic vinegar |
| 1 | pinch | Sea salt |
| Freshly ground black pepper | ||
Directions
Combine the bulgar, stock and bay leaf in a saucepan and bring to a boil.
Loosely cover the pan, reduce the heat and simmer for about 10 minutes.
Cover the pan tightly and remove from the heat. Let the bulgar sit until tender and all of the liquid has been absorbed, about 15 minutes. Discard the bay leaf.
Meanwhile, combine the beans, corn, pumpkin seeds and basil in a medium bowl. When the bulgar is ready, stir it in. In a small bowl, whisk together the oil, garlic, ricotta, lemon juice, Parmesan, vinegar, salt and pepper.
Spoon onto the bean mixture and mix well.
If weather is hot serve chilled with tomato salsa and minced cilantro. If weather is cold serve at room temperature or gently warmed, garnished generously with minced scallion.
Yield: 4 servings
Nutritional information: 397 calories and 9⅗ grams of fat per serving (Courtesy of Judith Benn Hurley, "Savoring the Day") Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on 199724,, Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MC-Recipe Digest V1 #639 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997