JoyVegSalads: Black Beans, corn, tomato

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<mx2 source= " MasterCook 6.0 " date= " December 05, 2000 " >

<Summ>

<Nam>

Black Bean, Corn and Tomato Salad

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<RcpE name= " Black Bean, Corn and Tomato Salad " author= " Rombauer & apos;s New Joy

of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Black Bean, Corn and Tomato Salad

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups corn kernels

(1 ear yields about 1/2 cup)

DRESSING:

2 tablespoons red wine vinegar

1 clove garlic -- minced

1/8 teaspoon salt

ground black pepper -- to taste

ADD LAST:

5 tablespoons olive oil -- or to taste

1/4 cup snipped or sliced fresh basil

SALAD:

3 cups cooked black beans -- rinsed and drained

(1 cup dried yields about 3 cups)

8 ounces cherry tomatoes -- halved

1 cup chopped red onions

fresh basil leaves

 

Boil the corn in water to cover for 1 minute. Drain and rinse under cold water.

 

Whisk the dressing ingredients together in a small bowl, in order, adding oil

gradually; add the basil.

 

In a serving bowl, the black beans with most of the dressing.

 

In a small bowl, combine corn, tomatoes and onions with the remaining dressing.

 

Combine, stirring gently into the beans. Serve garnished with basil leaves.

 

Source:

" All About Vegetarian Cooking: Salads (p.39) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 272 Calories; 12g Fat (38.1% calories

from fat); 10g Protein; 35g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

52mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 87 0 0 0 0 4712 0

 

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<CatS>

<CatT>

Salads

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<IngR name= " corn kernels " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " (1 ear yields about 1/2 cup) " code= " T " ></IngR>

<IngR name= " DRESSING: " code= " S " ></IngR>

<IngR name= " red wine vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " ground black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " ADD LAST: " code= " S " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 5 " >

<IPrp>

or to taste

</IPrp>

</IngR>

<IngR name= " snipped or sliced fresh basil " unit= " cup " qty= " 1/4 " >

<INtI>

87

</INtI>

</IngR>

<IngR name= " SALAD: " code= " S " ></IngR>

<IngR name= " cooked black beans " unit= " cups " qty= " 3 " >

<IPrp>

rinsed and drained

</IPrp>

</IngR>

<IngR name= " (1 cup dried yields about 3 cups) " code= " T " ></IngR>

<IngR name= " cherry tomatoes " unit= " ounces " qty= " 8 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " chopped red onions " unit= " cup " qty= " 1 " >

<INtI>

4712

</INtI>

</IngR>

<IngR name= " fresh basil leaves " ></IngR>

<DirS>

<DirT>

Boil the corn in water to cover for 1 minute. Drain and rinse under cold water.

</DirT>

<DirT>

Whisk the dressing ingredients together in a small bowl, in order, adding oil

gradually; add the basil.

</DirT>

<DirT>

In a serving bowl, the black beans with most of the dressing.

</DirT>

<DirT>

In a small bowl, combine corn, tomatoes and onions with the remaining dressing.

</DirT>

<DirT>

Combine, stirring gently into the beans. Serve garnished with basil leaves.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.39)

</Srce>

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