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

11110 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

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

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter