Black Bean and Corn Salad With A Spicy Chipotle Dressing
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.
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.
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.
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.
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.
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.
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.
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.
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|| |
- 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
- 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
- Combine all dressing ingredients in a blender or food processor and pulse until smooth. Refrigerate until ready to use
- Put soaked beans in pressure cooker with 3 cups of water
- Add 2 teaspoons salt and a couple bay leaves
- Add a splash of oil to reduce foaming
- 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
- Lock top on the pressure cooker and set for 12 minutes at high pressure
- When time is up, let pressure come down on its own
- Remove beans (test for doneness first) and corn to a colander and rinse immediately with cold water
- You can make this early and refrigerate until you are ready to assemble the salad
- Add beans and corn to a large bowl
- Add the onions, peppers, and tomatoes
- Pour the dressing over vegetables and toss until well mixed
- Add avocado last and toss lightly to keep avocado intact.
- Add salt and pepper to taste