Source: Summer picnic. Oriental, N.C. 1997
Makes 8 servings.
Preparation time: 20 minutes
Tips: Great summer side dish.
Black Bean Confetti Salad
"Pico de Gallo" with Black Beans and Corn
Ingredients
Preparation
2 cups cooked black beans, drained, see note (1)
15 ounces canned corn, drained
2 to 3 large fresh tomatoes, chopped small
1 large onion, chopped small
1 handful fresh cilantro, chopped
1 large fresh lemon, juice only
1 medium orange, juice only
salt and pepper, to taste
If starting with dry black beans, start several hours ahead.
1. Soak dry beans in cold water for a couple of hours or over night, soaking longer reduces cooking time.
2. Place drained beans in large pot with 6 cups of water for every (1 lb.) 2 cups of dry beans. Add 1 clove garlic, a chunk of onion, 1 Tablespoon vegetable oil, salt to taste (about 2 teaspoons per pound). Simmer for about 1 hour. Just until beans are tender. Do not over cook or the beans will split.
3. To mix salad: Mix all ingredients and refrigerate for few hours to mix flavors. Serve cold or room temperature.
NOTE: 1) 1lb. of beans (2 cups dry beans) = 5 to 6 cups cooked. You may also use canned beans, rinsed and drained.
2) Salad tastes best same or next day. Salad does not save well after second day.
3) Salad picture is missing the cilantro, sometimes difficult to find.
