Are you looking for recipe inspiration? Bean and corn salad in cumin-lime dressing special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Bean and corn salad in cumin-lime dressing What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Bean and corn salad in cumin-lime dressing, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Bean and corn salad in cumin-lime dressing delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Bean and corn salad in cumin-lime dressing is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bean and corn salad in cumin-lime dressing estimated approx. 20 minutes.
Well, this time, let's try it, and vary the Bean and corn salad in cumin-lime dressing yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Bean and corn salad in cumin-lime dressing using 9 ingredient type and 3 manufacturing steps. Here's how to make the dish.
I love trying heirloom varieties of beans and wanted to create a bright salad with interesting, contrasting textures. I used San Franciscano beans, which are imported from Mexico by the company Rancho Gordo. Canned pintos or black beans should work as a substitute. This can be served right away but keeps well for meal prep. The flavors will meld better after some time in the fridge.
Ingredients and spices that need to be prepared to make Bean and corn salad in cumin-lime dressing:
- 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
- 1 ear corn (can also use canned corn)
- 1 bell pepper or several small sweet Italian peppers of various colors, small dice
- 2 handfuls cherry tomatoes, chopped
- 1 handful chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
- 1 clove garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
- 2 limes, juiced
- Generous drizzle of olive oil
- Salt, pepper, and dried ground cumin, to taste
