Calico corn and bean salad

Yield: 10 servings

Measure Ingredient
½ cup Olive oil -=OR=-
½ cup Canola oil; divided use
2 larges Garlic cloves; finely minced
1 To 2 fresh jalapeno chilies; finely minced, seeds removed (optional)
2 teaspoons Ground cumin;
1 teaspoon Dried oregano; crumbled
3 cups Fresh corn -=OR=-
3 cups Frozen corn kenrels;
½ cup Water;
1 teaspoon Kosher salt; OR TO TASTE
Cilantro leaves
1½ cup Frozen small green peas; rinsed drained
1 can (15-oz) black beans;
1 can (15-oz) cannalini; (small while beans) rinsed drained
½ cup Green onion; chopped -=OR=-
½ cup Purple onion;
½ cup Fresh cilantro; chopped
1 tablespoon Dijon mustard;
½ teaspoon Black pepper;
¼ cup Lime juice;
Cherry tomatoes



Spoon 2 tablespoons of oil into a heavy frying pan over moderate heat. Add garlic, jalapenos, cumin and oregano. Saute until fragrant, about 30 seconds. Add corn and toss. Increase heat a little and saute 2 minutes. Add water, cover and cook 2 minutes. Turn mixture into a large bowl and add salt. Toss and let cool to room temperature. Add peas, beans, tomatoes, onion and cilantro. Make a dressing by stirring together mustard, pepper and lime juice.

Gradually whish in remaining oil. Pour over salad and toss thoroughly. Cover and chill. Before serving, garnish rim of salad with cilantro leaves and cherry tomatoes.

Source: The San Diego Union-Tribune, Food Section, 9/21/95 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 09-22-95

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