Monday, March 21, 2011

Corn & Black Bean Salad

- Black Beans- 2 cans or 1 lb fresh
- 1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
- 1 1/2 cups chopped seeded tomato
- 3/4 cup thinly sliced scallion
- 1/3 cup minced fresh cilantro
- 1/2 cup olive oil
- 1/2 cup fresh lime juice
- 1 Yuca/Cassava root
- 1 jalapeno minced (optional)
- 1 avocado diced (optional)
- 1 teaspoon Cumin powder (or more to taste)
- Cayenne Pepper (optional, to taste)
- Kosher Salt to taste

- 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.  You can optionally use canned black beans.  Drain the beans well.
- Steam the Cassava in a steamer until fork tender.  You can also alternately boil the cassava.  If you are going to boil the cassava, boil water in a pot with a pinch of salt.  When the water is boiling, drop in your cassava.  The cassava is done when it's soft/fork tender.  Let cool.
- Peel the cassava and dice in 1/2 inch cubes. 
- Combine the beans and diced cassava with the corn, tomato, scallion, and minced cilantro.
- If you are using avocado, and serving the salad within the hour, you can fold in at this point.
- In a small bowl whisk together the oil, the lemon juice, cumin, cayenne, and salt. Pour the dressing over the vegetables, and let the salad cool, stirring occasionally.  Taste for seasonings and add as necessary.
- The salad may be made 1 day in advance and kept covered and chilled.  Note, if using avocado, fold it in right before serving to prevent darkening.
- Serve the salad at room temperature or chilled slightly.