Black Bean, Corn And Tomato Salad
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
42
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Olive Oil2.5 tsps
Paprika (smoked)3 cup
Chicken Broth2 tbsps
Lemon Juice2 tbsps
Lime Juice3 tbsps
Nectar (agave)2 tbsps
Lemon Zest1 cup
Extra-Virgin Olive OilDirections:
1
Watch how to make this recipe
2
Salad: In a large skillet, heat the oil over medium-high heat
3
Add the onion, salt, smoked paprika, and cayenne pepper, if using
4
Cook for 6 to 8 minutes until soft
5
Add the corn kernels and bay leaf
6
Cook, stirring constantly, for 2 minutes
7
Add the broth and black beans
8
Bring the mixture to a boil, reduce the heat and simmer for 4 minutes
9
Add the tomatoes and jicama and stir until warmed through, about 1 minute
10
Remove the pan from the heat
11
Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest
12
Whisk in the olive oil until the mixture is smooth
13
Season with salt and pepper, to taste
14
Remove the bay leaf and put the salad in a serving bowl
15
Pour the dressing over the salad and mix well
16
Season with salt and pepper, to taste
17
Garnish with chopped cilantro and serve warm or at room temperature