Spicy Black Bean and Corn Salad
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Serves eight as a salad or four as a main course
Smoked Chile Vinaigrette:
1/3 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup olive oil
2 canned chipotle chiles in adobe sauce, minced
1 tablespoon sauce from chiles
2 cups (about one pound) black beans
1 tablespoon cumin seed
1 tablespoon salt
3 cups corn kernals, canned and drained or frozen and thawed
1/2 cup mined red onion
1/2 cup minced green onions including some green tops
1/2 cup chopped fresh cilantro
2 cups chopped ripe tomato or halved cherry tomatoes
Fresh cilantro for garnish
Mix together vinaigrette ingredients and set aside. To make salad, rinse the beans, place in pan, add water to cover, bring to boil and boil for 2 minutes. Remove from heat and let stand, covered for one hour. Drain.
Return beans to pan and cover with water about three inches. Bring to boil. Cover pan. Reduce heat to low and simmer 30 minutes. Stir in cumin seed and salt and cook until beans are tender but not mushy about 40 minutes longer. Drain well and cool.
In large bowl, combine beans, corn, red and green onions, cilantro and vinigrette and toss well. Add the tomatoes and toss gently. Adjust the seasoning with salt. Serve at room temperature.