Recipe - Black Beans Corn And Tomatoes Vinaigrette

1 pound Dried black beans; picked
over, soaked
; overnight in
; coldwater to cover,
; and drained
1 One half cup Cooked fresh corn kernels;
(cut from about 3
; ears of corn) or
; thawed frozen
1 One half cup Chopped seeded tomato
Three fourths cup Thinly cut or sliced up scallion
1/3 cup Minced fresh coriander plus
coriander
; sprigs for garnish
One half cup Olive oil
One half cup Fresh lemon juice; (1 to 2
lemons)
2 teaspoon Salt

In a large saucepan combine the black beans and enough cold water to
cover them by 2 inches, bring the water to a boil, and simmer the
beans for 45 minutes to 1 hour, or until 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 minced 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 warm, and let the salad
cool, stirring occasionally, until 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 chilled slightly.

Serves 8.

Gourmet May 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.