More Great Recipes: Salad

Black Bean, Corn and Squash Salad


User Avatar
Member since 2009

Serves | Prep Time | Cook Time

Ingredients

1 1/2 cups dried black beans rinsed, picked over
3 ears corn husked
1 cup red onion chopped
1 large red bell pepper chopped
1/2 cup Italian parsley chopped
2 tablespoons Italian parsley chopped
1/4 cup white wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 pound whole baby summer squash or zucchini 1/2 inch rounds
3 cloves garlic chopped


1. Place beans in heavy saucepan; add enough cold water to cover by 3 inches. Soak over night.


2. Drain beans and return to pan. Add enough cold water to cover beans by 3 inches and bring to a boil. Reduce heat to medium; simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain well. Transfer to large bowl; cool. Cook corn in pot of boiling water until crisp-tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Add corn, onion, bell pepper, and 1/2 cup parsley to beans. Whisk vinegar and lemon juice in small bowl. Gradually whisk in oil. Pour dressing over salad and toss well. Season with salt and pepper.


3. Heat 1 tablespoon of oil in heavy large skillet over medium heat. Add squash and garlic and saute 3 minutes. Reduce heat to medium low. Cover and cook until squash is crisp-tender about 8 minutes. Season squash with salt and pepper. Sprinkle with remaining parsley . Spoon squash atop salad. Serve room temperature


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7661 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana