Black Bean and Corn Salad
Ingredients:
| 1.5 Lbs. |
Black Beans |
| 2 ea. |
Bay Leaf |
| |
Salt/Pepper to taste |
| |
Oil (for sautéing) |
| 2 lbs. |
Corn |
| 1 ea. |
Onion (1/8 inch dice) |
| 3 cloves |
Garlic (chopped) |
| 1 ea. |
Red & Green Pepper (1/8 inch dice) |
| 1 tsp. |
Oregano (whole dried) |
| 1 tsp. |
Cumin (ground) |
| 3 Tbsp. |
Cilantro |
| To taste: |
Red Wine Vinegar |
| |
Olive Oil |
| |
Salt |
| |
Black Pepper (fresh ground) |
Method:
- Rinse black beans and pick out any stones. Cover with 3 inches of water and let soak over night.
- Place beans, soaking liquid, bay leaf in a sauce pan. Add enough salt and pepper to liquid to give it a little flavor. Bring to a boil and then let simmer until beans are tender. Drain and let cool. discard bay leaf.
- Heat a saute pan to high, add oil, sear the onions, garlic, peppers, oregano, and cumin for approximately 45 seconds constantly stirring. Remove onion pepper mix from pan. If you have not made this salad before call instructor over to demonstrate this step.
- While pan is still hot, put back on flame and let reheat for about 30 seconds, add oil, then corn, and let sear for about 45 seconds. Season with salt and pepper and remove from heat.
- Combine the black beans with the corn and onion mixture and cilantro. Season to taste with red wine vinegar, olive oil, salt and freshly ground black pepper.
Source: Chef Ronald Ng, CCSF
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