Black Bean Salad With Chipotle-Lime Dressing

Black Bean and Corn Salad With A Spicy Chipotle Dressing

Salad Plate2

After a few slightly cooler days, and even some (gasp!) rain, we seem to be back in salad mode, at least for a couple more days. So once again I am limited to cooking in the wee hours. And once again I am a bit behind on my post. Between the heat and my broken foot, I am still trying to get back to the proper schedule. I start physical therapy next week, so I am at least on the road to normality, but for now I am still clomping around the kitchen like Frankenstein (yes, I know technically like Frankenstein’s monster, Frankenstein being the doctor, but everyone always calls the monster Frankenstein, so I will too).

This week I have another salad post. This time it is a Black Bean Corn Salad with a Chipotle-Lime Vinaigrette.

Black Bean Salad Ingredients

The Mexican/Southwest flavors give this dish a kick, and the cooling tomatoes and avocado make it perfect for warmer days. It can be served as a side with a meat dish, or just add some tortilla chips and make it a meal in itself.

I like to get the beans and corn ready in the morning and assemble the salad when it’s time to eat.

Corn On Foil

I have always found the beans turn out much more uniform when soaked overnight. I know some prefer not to soak, but that will mess up the timing for this recipe, so soaking it is.

Black Beans In Pot

The two items that need to be cooked in the pressure cooker (beans and corn) can be done together, saving some time.

Put the black beans in the pressure cooker pot with 3 cups of water and add 2 teaspoons of salt and 2 bay leaves. Add a splash of oil to help reduce foaming.

Corn Foil Trivet

The corn should be wrapped in foil and somehow suspended above the beans, out of the water. I used a trivet from one of my cookers and laid the corn packet across it. You could also use a daisy style steam tray, or kludge something together using a heavy aluminum pie plate or anything you can come up with, as long as it is food-safe. Unfortunately this is one occasion where duct tape should probably not be your first choice.

Black Beans Corn Colander

I did this in my Instant Pot, 12 minutes at high pressure. When time is up let pressure come down on its own for 10 minutes, then do a quick release. Immediately transfer both corn and beans to a colander and rinse with cold water until they are cool. Depending on the freshness of your beans, time can vary a little. Taste your beans first and put under pressure for another minute or two if needed before rinsing.

You can put this in the refrigerator if you are doing this ahead. Otherwise, set beans and corn aside for now.

Chopped Veggies


To assemble the salad, add beans and corn to a large bowl. Add in a jar of fire-roasted red pepper, chopped. Of course you can make your own roasted red peppers if you like. One large one should do. Add 1/2 of a chopped red onion and 8-10 ounces of Roma style tomatoes. I used a bag of mini Marzano tomatoes that I have been seeing at the store lately. Cut them in a rough dice.

Salad Not Tossed

In a blender or food processor, mix together all of the dressing ingredients and pulse a few times until smooth.

Pour the dressing into the salad and give it a toss. Finally, add the avocado and gently mix. I add the avocado last to keep it reasonably intact.

Add some salt and pepper to taste.

Salad Assembled

You can serve as a side, but I like to eat it as a main course with some tortilla chips.

Black Bean Salad With Chipotle-Lime Dressing
Recipe type: Entree Salad
Cuisine: Southwest
Prep time:
Cook time:
Total time:
Serves: 4 servings
Zesty Latin and Southwest Flavors and cooling avocado combine to make a zesty warm weather meal
For The Dressing
  • ½ Cup Olive Oil
  • Juice of 2 limes
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Honey
  • 1-2 Canned Chipotle Chiles, chopped
  • 2 Teaspoons of the Chipotle Sauce
  • 1 Teaspoon Cumin
  • 1 clove garlic, chopped
  • ½ Teaspoon Salt
For the Salad
  • 2 cups dried black beans, soaked overnight
  • 1-1/2 cups frozen corn
  • ½ 12 oz. jar roasted red peppers, chopped
  • ½ red onion, chopped
  • 8-10 ounces fresh Roma Tomatoes, diced
  • 1 avocado, diced
  • Salt and Pepper
For The Dressing
  1. Combine all dressing ingredients in a blender or food processor and pulse until smooth. Refrigerate until ready to use
For The Salad
  1. Put soaked beans in pressure cooker with 3 cups of water
  2. Add 2 teaspoons salt and a couple bay leaves
  3. Add a splash of oil to reduce foaming
  4. Wrap frozen corn tightly in foil and put on a rack above the beans. I used a trivet stand, but it you don't have one that will work, you could use a standard daisy type steam tray or fashion something out of a sturdy foil pie pan
  5. Lock top on the pressure cooker and set for 12 minutes at high pressure
  6. When time is up, let pressure come down on its own
  7. Remove beans (test for doneness first) and corn to a colander and rinse immediately with cold water
  8. You can make this early and refrigerate until you are ready to assemble the salad
  9. Add beans and corn to a large bowl
  10. Add the onions, peppers, and tomatoes
  11. Pour the dressing over vegetables and toss until well mixed
  12. Add avocado last and toss lightly to keep avocado intact.
  13. Add salt and pepper to taste


Thai Rice Noodle Salad

A Funny Thing Happened On The Way To Green Papaya Salad

Salad Chicken

I had no idea how difficult it would be to find a green papaya to use for this salad that I was all set to make for dinner. But difficult it was. So difficult that I finally gave up and switched gears, ending up with a rice noodle salad instead. Except for the papaya, I used all the ingredients that I had planned on using, but with rice noodles instead.

Rice Noodle Salad Ingredients


I know that this hardly counts as a “pressure cooker” recipe, since cooking the green beans one minute under pressure does not a pressure cooker recipe make, but I consider this the second half of my Thai Chicken recipe from the weekend, so I was able to justify it somewhat.

This shares many of the same flavors as the chicken, so it should go well with it.

First, cook the noodles according to the package directions. I made the entire package, since there is no way to divide up the package before cooking without making a mess, because it comes in kind of a brick shape, but you will only need about half or a bit more.

Beans In Steamer

Now, for the part that makes this a pressure cooker recipe, trim and cut the green beans.

Put 1-1/2 cups water and the steam tray in your pressure cooker. Add the green beans and lock the top on the pressure cooker. Set the time for 1 minute. When the time is up, do a quick release.

Immediately transfer the beans to a bowl of ice water to stop cooking. And so ends the pressure cooker portion of our recipe.

Beans Cooing

Now, combine some fish sauce, lime, Sriracha, honey and garlic. Pulse that a few times in a blender or food processor.

In a large bowl, mix the noodles, about 20 cherry or grape tomatoes (halved), 1/2 cup peanuts, some chopped cilantro and the drained beans.

Veggies Bowl

Toss everything together, then pour in the dressing and continue to toss until it is pretty well mixed together.

Veggies Noodles

Serve with my Thai Chicken recipe.


Thai Rice Noodle Salad
Recipe type: Salad
Cuisine: Thai
Prep time:
Cook time:
Total time:
Serves: 4 servings
A cold noodle salad with Thai flavors. Very refreshing on a hot evening.
  • 5-6 ounces Asian rice noodles (dry weight), cooked according to package directions and cooled
  • 4 ounces green beans, trimmed and halved
  • 3 tablespoons fish sauce
  • 1 teaspoon Sriracha sauce
  • 2 teaspoons honey
  • 2 cloves garlic, peeled
  • Juice of 1 lime
  • 20 cherry or grape tomatoes, halved
  • ½ cup peanuts, slightly crushed (I put some them in a mortar and pestle and crushed them lightly, and put some in whole as well)
  • 2 tablespoons fresh chopped cilantro
  • A few grinds of black pepper
  1. Place steam rack and 1-1/2 cups water in pressure cooker
  2. Add beans to steam rack and turn heat to high
  3. Lock lid on pressure cooker and bring to high pressure
  4. Set time for 1 minute
  5. When time is up, do a quick release
  6. Immediately transfer beans to a bowl of cold water to stop cooking
  7. In blender container, add fish sauce, honey, garlic, lime and a little black pepper
  8. Pulse a few times until well mixed
  9. Drain beans and put in a bowl
  10. Add tomatoes, cilantro and peanuts to the beans
  11. Add the noodles and mix everything together
  12. Pour the dressing over the salad and mix until everything is blended
  13. Serve with Thai chicken


Pressure Cooker Tomato Beet Salad

Beet The Heat With This Tasty Salad!

Beet Salad Plate

Since I didn’t want to go yet another week without posting a recipe, I had to come up with something I could make utilizing the pressure cooker in this crazy heat wave we have been having, so I came up with this tomato beet salad with pickled onions, goat cheese and candied pecans.

My wife is not a huge fan of beets (in other words, she doesn’t like them), but if I dress them up with enough accoutrements, such as pickled onions, tomatoes and goat cheese, she can tolerate them.


By doing the cooking part at 8 AM, when it was a mere 80 degrees in our apartment, by the time dinner time came around the cooked components were cooled and it was just a matter of assembling the salad.

I did all the cooking in the instant pot. Even though the onions aren’t cooked under pressure, I used the Instant Pot so I only had to dirty one pot. So I’m happy, the wife’s happy, it’s a win-win!

I used seven smallish beets which came out to about 1-1/4 pounds. Trim the leaves off, leaving about 1/2 inch of the stem attached. Doing this will keep the beets from bleeding while cooking and will help to keep your kitchen from ending up looking like a venue which recently played host to the Red Wedding.


Pour 1-1/2 cups water into the pot and insert the steam tray. I could have used the tray that came with the instant pot, but opted to use the “daisy” style tray that most of us have.

Place the beets in the tray, lock the cover on the pot and set the time for 20 minutes. As I said, these beets were on the smaller side, if your beets are larger, you may have to add 4-5 minutes.

While the beets are cooking, you can get the red onion ready to go. I used the second-thinnest setting and sliced them on my mandoline, which I refer to as “The Widowmaker”, after a treacherous trip to the ER in which my thumb was spewing a stream of blood reminiscent of a Monty Python sketch. Which leads me to caution you to always use the safety guard, kids, or at the very least, a kevlar glove!

When the time is up for the beets, let the pressure come down on its own.

Carefully remove the beets to a plastic cutting board and let them cool for a few minutes while you work on the pickled onions.

Rinse out the inner pot of the cooker, and replace.

Pour 1 cup cider vinegar, or a mixture of vinegars. I used mostly cider vinegar, but added a little sherry vinegar because I didn’t have a full cup of cider vinegar left. Also add 1 cup of water, 1/2 teaspoon of salt and 2 teaspoons of pickling spice. Next,  add 2 tablespoons of sugar. Set the pressure cooker to sauté mode on the high setting and bring to a boil, stirring often until the sugar and salt are dissolved.

Onion Liquid

Turn off cooker and let cool for about 2 minutes.

Strain the liquid through a strainer into a bowl to remove the pickling spices, Add the sliced onions to the bowl and let them sit until cooled, about ten minutes or so.

Onions Liquid

Transfer the onions and liquid to a jar or other container and refrigerate. I did this in the morning, so they had all day to steep. If you plan on doing this later in the day, refrigerate them for a minimum of 30 minutes.

Now that the beets are cooled, you can easily rub the skins off with a paper towel. Put in a container and refrigerate until ready to use. I like to wait until assembling the salad to cut them into pieces.

Now, let’s assemble this thing.

Cherry Tomatoes

Take a pint of halved heirloom cherry tomatoes, all one color or mixed, (regular cherry tomatoes will do as well) and place in a bowl.

Cut the beets into quarters (if larger, cut int 6-8 pieces). Add these in with the tomatoes.

Take about half of the pickled onions out of the jar with a fork and add to the other vegetables.

Onions Jar

Pour about 4 tablespoons of the onion liquid and two tablespoons olive oil into the salad and gently mix together.

Crumble a 4 ounce package of goat cheese and a few ounces of candied pecans (pecans are optional).

Beet Salad Bowl

Gently toss once more and serve on plates or in bowls. Add salt and pepper to taste.

I would recommend serving on top of greens such as butter lettuce, which I would have done if I had remembered to buy some (c’mon Michael), but it was still delicious, but not quite as pretty.

Pressure Cooker Tomato Beet Salad
  • 7-8 beets (about 1-1/4 to 1-1/2 pounds), leaves trimmed with ½" of stems left on top
  • 1 medium red onion, thinly sliced
  • 1 4-ounce package goat cheese
  • 1 cup apple cider vinegar (can use a mixture of apple cider vinegar and sherry vinegar)
  • 1 cup water
  • 2 teaspoons pickling spice
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 pint heirloom cherry tomatoes (regular will work), halved
  • 2 ounces of pre-made candied pecans (available at most markets, optional)
  • 2 tablespoons olive oil
  • Salt & Pepper to taste
  1. Place steam tray in pressure cooker with 1-1/2 cups water.
  2. Add beets to steam tray
  3. Lock cover on pressure cooker and set time for 20 minutes at high pressure
  4. When time is up, remove beets to a plastic cutting board and let them cool
  5. Rinse inner pot of pressure cooker and replace
  6. To pressure cooker pot, add the vinegar, water, sugar, pickling spice and ½ teaspoon salt
  7. Set sauté setting on pressure cooker to high
  8. Bring to a boil, stirring often until sugar and salt are dissolved
  9. Turn off PC and let liquid cool for 2 minutes
  10. Strain liquid into a bowl
  11. Add onions to liquid, tossing to make sure all onion is coated
  12. Let set for about 10 minutes
  13. Transfer to a jar and refrigerate for at least 30 minutes, and up to overnight
  14. Rub the beets with paper towel to remove skins, and break off stems and tips
  15. Place beets in a container and refrigerate until you assemble the salad
  16. When you are ready to put the salad together, cut the beets into 4-8 chunks each, depending on how large your beets are and put them in a serving bowl
  17. Add the halved tomatoes in with the beets
  18. Add the onions to the tomatoes and beets (I used about half of the onions, you can save the rest for other uses)
  19. Add in four tablespoons of the onion pickling liquid and 2 tablespoons of olive oil
  20. Toss gently, and add salt and pepper to taste
  21. Crumble the goat cheese on top and toss on the candied pecans
  22. Lightly toss cheese and pecans into the salad
  23. Serve on greens such as butter lettuce

Pressure Cooker Black Bean Barley Salad

A Healthy, Warm Weather Meal

Black Bean Barley Salad Plated

Man, I really had to switch gears on this week’s recipe. My plans were to post a recipe for chowder, until the last several days saw the mercury climbing ever higher (yeah, I know that no thermometers use mercury any more, but I really like the sound of it). It was pushing 80 F by the time I unstuck myself from the sheets this morning (no air conditioning in the apartment). Even in the morning, while it was slightly cooler, I could not imagine myself eating chowder later in the day.

So, I decided that I must figure out how to use the pressure cooker to make a salad. After many hours of head-scratching and brow-furrowing I decided to make a salad with grains and beans, which of course, can be made in the pressure cooker.

Black Bean Barley Salad Ingredients

Cooking the barley and beans together, I was able to cut down on the time spent using appliances. And, using the Instant Pot it does not increase the temperature in the kitchen by any detectable amount.

Even so, it is probably a good idea to get the cooking part out of the way early while it is still relatively cool, then let it cool for awhile before you add in the other ingredients.

First, let’s just worry about getting the beans and barley ready. Yes, I know these days that there doesn’t seem to be any other grain besides quinoa, but I decided on barley. Beer is made from barley, and I like beer, so obviously barley is better than quinoa.

Barley Rinsing

I wasn’t able to try this a couple times before posting it, but fortunately it turned out pretty well.

Put 4 cups of water, 1 cup of beans and 1 cup of pearl barley in the pressure cooker along with 1/2 teaspoon of cumin and a bay leaf. For most dishes I would soak the beans overnight, but for this, I recommend just rinsing. For this, we want the beans to remain firm, not to break down like you would want for soup.

Chopped Veggies

Bring to high pressure and cook for 20 minutes.

When time is up, remove from heat, wait 10 minutes then do a quick release.

Let it cool while you go somewhere air-conditioned to have breakfast (at least, that’s what I did).

When you get back, chop and slice and whatnot the various vegetables, cheese and meat. Mix it in with the beans and barley.

Cheese Cubes

Now, let’s get to the dressing. In a blender or food processor, mix together the juice of 2 limes, 1/4 cup apple cider vinegar, 2 tablespoons honey (if making a vegan version, you can sub agave nectar), 2 tablespoons of chopped cilantro, 1/2 teaspoon salt and some black pepper. Go ahead and blenderize (yes, blenderize!) that mixture and when it is smooth pour over the salad and mix together.

It is best to let the flavors blend, so pop it in the fridge and go to the local pub for a brewski while the flavors meld.

Black Bean Barley Salad Plated2

When you get home, remove the whole deal from the fridge, mix it up again, and serve it up.

Enjoy, and make sure you have some ice cream on hand for dessert!


Pressure Cooker Black Bean Barley Salad
Recipe type: Entree
Cuisine: Latin
Prep time:
Cook time:
Total time:
Serves: 6 servings
For Salad
  • I cup Black Beans, rinsed
  • 1 cup Pearl Barley, rinsed
  • ½ teaspoon cumin
  • 1 Bay Leaf
  • 4 cups water
  • 1 Red Bell Pepper, chopped
  • ½ Red Onion, thinly sliced
  • 6 Radishes, thinly sliced
  • 4 ounces sliced Spanish Chorizo or Salami, slices cut into quarters (omit for vegan or vegetarian option)
  • 6 ounces smoked gouda, cubed (omit for vegan option)
For Dressing
  • ½ cup Extra Virgin olive oil
  • Juice of 2 limes
  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 2 Tablespoons chopped cilantro
  • ½ Teaspoon Salt
  • Black Pepper to taste
For Salad
  1. Put beans and barley in pressure cooker pot
  2. Add 4 cups water, ½ teaspoon cumin and bay leaf
  3. Put top on pressure cooker and set for high pressure
  4. When high pressure is reached, set timer for 20 minutes
  5. When time is up, remove pressure cooker from heat
  6. Let pressure release naturally for 10 minutes, then do a quick release
  7. With slotted spoon or spider, remove beans and barley to bowl and let cool
  8. When mixture has cooled, add bell pepper, onion, radishes, cilantro, chorizo and cheese
  9. Mix everything together
For Dressing
  1. In blender or food processor, mix the olive oil, lime juice, vinegar, honey (substitute agave nectar if making a vegan version), cilantro, salt and pepper
  2. Blend until smooth
  3. Pour over salad, then mix everything together
  4. Refrigerate for an hour or so to let flavors meld