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Santa Fe Black Bean Salad

A delicious combination of Southwestern flavors, perfect for a potluck, lunchbox entree or a summer meal.  Serve with corn tortillas or Polenta with Asiago Cheese.  Frozen corn can be thawed and used if fresh corn is unavailable.

1 red pepper, roasted, peeled and cut into small strips
1 cup fresh corn off the cob
2 cups cooked black beans
1 jalapeno pepper (finely diced)

1/3 cup chopped cilantro


2-3 cloves garlic minced with 1/2 teaspoon sea salt
3 tablespoons extra-virgin olive oil
3 tablespoons lime juice
teaspoon ground cumin
teaspoon cayenne

To roast red peppers:
For gas stove: Place pepper directly on the low flame of a gas burner, letting skin char.  Keep turning pepper until skin is charred on all sides.  Let cool, remove black char under cool running water.  Cut pepper open and remove seeds and stem.  

For an electric oven;
Place red pepper in shallow pan and put in oven under the broiler.  Let the skin char.  Turn pepper every few minutes until skin is completely charred.  Remove pepper from oven and place in brown paper bag.  Close bag and let pepper sweat for 15-30 minutes.  Remove pepper and peel off charred skin under cool running water.  Cut pepper open and remove seeds and stem.

To make salad:

When cutting the corn off of the cob, be sure to discard small pieces of silks. Combine strips of roasted red pepper, corn, beans, jalapeno, and cilantro in medium-size mixing bowl; set aside.  Place garlic and salt on a cutting board; chop to a paste-like consistency.  In a separate small bowl, mix together garlic paste, oil, lime juice, cumin and cayenne.  Pour dressing over beans and vegetables; toss gently.

Preparation time: 20 minutes
Makes 3 cups or 6 servings


Christin McDowell
TMI Steve! lol, now I have to pause before I resume watching a beautiful meal.
August 26, 2010, 11:01 am

Traci Bixby
Wonderful! Just made this for dinner tonight and loved it! Thanks for the awesome recipe.
August 29, 2010, 10:05 pm

nina bean
So fresh & tasty. served this for supper Taco Salad style on a bed of greens topped W/crunched up tortilla chips & a dollop of creamy cilantro sauce. Thanks so much!!
September 25, 2010, 9:34 am

Veronica Leonard
Tried this recipe last night for dinner. I also mixed in a cut up avocado and some cooked quinoa to make it complete meal. Served it with some whole grain tortilla chips and a side green salad. My two year old loved it!
July 5, 2011, 9:22 am

Made this yesterday for a 4th of July barbecue, it was absolutely delicious! This will definitely become one of my standbys.
July 5, 2011, 9:34 am

Suzanne Nieman
Don't the chicken breasts get dried out after a whole hour of baking without a cover?
August 16, 2012, 1:55 pm

Cynthia Lair
Suzanne, Thanks for your question. I assume you are referring to the chicken recipe, not the black bean salad. YES that is entirely possible. The whole bone-in chicken breasts I seem to get at our coop are very large and take a whole hour to get to an internal temp of 165. Smaller breasts would take less time. Thighs, for example, are usually done in hour.
August 16, 2012, 7:56 pm

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