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Receta Black Beans, Corn, And Tomatoes Vinaigrette

Name: Black Beans, Corn, And Tomatoes Vinaigrette
Ingredients: 1 lb dry black beans picked over, soaked overnight in coldwater to cover, and liquid removed; 1 1/2 c. cooked fresh corn kernels (cut from about 3 ears of corn) or possibly thawed frzn; 1 1/2 c. minced seeded tomato; 3/4 c. thinly sliced scallion; 1/3 c. chopped fresh coriander plus coriander sprigs for garnish; 1/2 c. extra virgin olive oil; 1/2 c. fresh lemon juice (1 to 2 lemons); 2 tsp salt

de Global Cookbook

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Ingredientes

1 lb dry black beans picked over, soaked overnight in coldwater to cover, and liquid removed
1 1/2 c. cooked fresh corn kernels (cut from about 3 ears of corn) or possibly thawed frzn
1 1/2 c. minced seeded tomato
3/4 c. thinly sliced scallion
1/3 c. chopped fresh coriander plus coriander sprigs for garnish
1/2 c. extra virgin olive oil
1/2 c. fresh lemon juice (1 to 2 lemons)
2 tsp salt

Direcciones

In a large saucepan combine the black beans and sufficient cool water to cover
them by 2 inches, bring the water to a boil, and simmer the beans for 45 min to 1 hour, or possibly till they are just tender but not mushy. Drain the
beans and in a bowl combine them with the corn, the tomato, the scallion, and the chopped coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the
beans are still hot, and let the salad cold, stirring occasionally, till
the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or possibly chilled slightly.
Serves 8.