Good morning here we will give you a recipe bean and corn salad in cumin-lime dressing which is delicious The way making it is very easy. You just need to be careful to get results from bean and corn salad in cumin-lime dressing which has aroma and taste that can evoke our tastes.

So that the result of bean and corn salad in cumin-lime dressing, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare bean and corn salad in cumin-lime dressing the delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings required exist in prepare

1. Prepare Approximately 2 cups or 1 can of cooked black beans, pinto beans, or heirloom variety of your choice. Rinse beans if they are from a can
2. Prepare 1 ear corn (can also use canned corn)
3. Prepare 1 bell pepper or several small sweet Italian peppers of various colors, small dice
4. Prepare 2 handfuls cherry tomatoes, chopped
5. Prepare 1 handful chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
6. Prepare 1 clove garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
7. Prepare 2 limes, juiced
8. Take Generous drizzle of olive oil
9. Prepare Salt, pepper, and dried ground cumin, to taste

Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl. In a large bowl, mix together black beans, corn, red bell pepper, red onion, avocado and cilantro; set aside. To make the dressing, whisk together lime juice, lime zest, olive oil, garlic, and seasonings. Drizzle over black beans and corn mixture and toss well to combine.

Step by step to make Bean and corn salad in cumin-lime dressing:

1. Stir together lime juice, olive oil, herbs, salt, pepper, cumin, and garlic to make vinaigrette. Adjust seasonings to taste. Should be fairly sour as the beans will soak up the lime juice.
2. Boil the ear of corn for 20 minutes until tender. Then cut the kernels off the cob. You can do all your prep/chopping while the corn is boiling.
3. Combine all ingredients. Taste and add more vegetables or beans if necessary for texture — there should be a good balance of crunchy bell peppers, juicy corn and tomatoes, and tender but not mushy beans.
4. Done and ready to serve!

Cover and chill salad in the fridge for at least one hour before serving. Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined. Nutrition Facts Make the salad dressing: Combine shredded or chopped cilantro, olive oil, lime juice, honey, chili powder, cumin, salt and pepper in a small bowl. Stir everything together, and set aside.

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