Black Bean and Corn Salad


Serves 10 - 12 (x3)







Ingredients (x3):

2 cups black beans  (Black Beans, 6 cups) 

5 cups  water (Water, 15 cups)

2 Tbsp. olive oil (Olive oil, 6 Tbsp)

2 heads corn, cut off the cob or 1.5 cups frozen (Frozen Corn, 4.5 cups)

½ tsp. salt (Salt, 1 tbsp + 1 +½ tsp) 

3 cloves garlic, minced (Garlic, minced, 9 cloves)

1  poblano chili, diced (Poblano chili, diced, 3) 

1  red pepper, diced (Red pepper, diced, 3)

3 small tomatoes, diced (Tomatoes, 9 small, diced)  

½ of 1 yellow onion, diced (Yellow onion, diced, 3)

1 ½ tsp. salt (Salt, 4.5 tsp)

2 small  dried hot peppers, coarsely ground (Dried hot pepper, 6 small)

½ cup fresh lime juice (Lime juice, 1.5 cups)

¼ cup olive oil (Olive oil, ¾ cup)

½ cup cheddar cheese, grated (Cheddar cheese, grated, 4 + ½ cups)

Make it:

1. Put the black beans in a large bowl, or Tupperware container with a lid. Add enough water to cover, 2 inches above the beans. Leave in the refrigerator overnight.

2. Drain the beans and put them in a medium pot with 5 cups water. Bring them to a boil and cook until tender, covered, for 45 minutes to 1 ½ hours (depends on the freshness of the beans).

3. Drain and cool the beans.

4. In a shallow skillet, add 2 Tbsp. of olive oil and heat over medium. Add the corn, ½ tsp. of salt and minced garlic. Sauté for 1 minute, just until the corn is bright yellow. Remove from the heat to cool.

5. When the beans are cool, put them in a large bowl. Add the corn and the next 5 ingredients and mix well.

6. Add the salt, dried hot pepper, lime and olive oil. Mix well. Add the cheese and mix again.

7. Taste for flavor and add more lime, salt and hot pepper as you wish.



This salad is great for 2 more days.

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