Corn and black bean salad - gh_9407
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Ears corn with husks (about 2 lb) |
| ½ | small | Head iceberg lettuce |
| 1 | medium | Red pepper |
| ¼ | cup | Apricot preserves |
| 3 | tablespoons | Lime juice |
| 1 | tablespoon | Olive oil or salad oil |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Coarsely ground black pepper |
| Tortilla chips | ||
| Cilantro sprigs | ||
| ½ | teaspoon | Chili powder |
| 1 | can | (>19oz) black beans, rinsed and drained |
| 1 | can | (>17oz) lima beans, rinsed and drained |
| 1 | Jalapeno pepper, finely chopped | |
| 1 | tablespoon | Fresh cilantro leaves chopped |
| Jalapeno peppers | ||
Directions
GARNISH
ABOUT 45 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. Prepare corn and corn husks: Pull husk back from each ear of corn, making sure to leave husk attached to the corn stem. Break off ears of corn from husks and discard corn silk. In 8-quart saucepot over high heat, in 3" boiling water; heat corn and corn husks to boiling.
Reduce heat to low; cover and simmer 5 minutes. Drain corn and husks; set aside to cool.
2. Meanwhile, thinly slice lettuce (you should have 2 cups loosely packed). Dice red pepper.
3. When corn is cool enough to handle, cut off kernels. In lg bowl, with wire whisk or fork, mix apricot preserves, lime juice, olive or salad oil, salt, pepper, and chil1 powder. Add corn kernels, lettuce, red pepper, black beans, lima beans, chopped jalapeho pepper, and cilantro; toss gently.
4. Tie leafy ends of each corn husk with a thin strip of husk or string; spread corn husk open to form pocket. Fill pockets with corn salad. If not serving right away, place filled corn husks on lg platter; cover and refrigerate. 5. To serve, arrange filled husks on 4 dinner plates; garnish with tortilla chips, cilantro sprigs, and whole jalapeno peppers.
Each serving without garnish: About 315 calories, 5 g fat, 0 mg cholesterol, 1050 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG