Black Bean and Corn Salad
This also makes an excellent pico de gallo by adding a minced serrano or jalapeno
2 cups black beans, soaked overnight
1 yellow bell pepper, diced
1 red bell pepper , diced
2 cups , sliced grape tomatoes
1 cup sliced , scallions
1 cup fresh or frozen corn
2 tsp cumin seeds
1 tsp coriander seeds
2 tablespoons sherry vinegar
1/2 tablespoon olive oil
2 tablespoon lime juice
1 tablespoon lime zest
1/4 tsp crushed red pepper flakes
salt and pepper, to taste
1/2 cup chopped fresh cilantro
Drain the soaked beans and place in large stockpot; cover with water or quality stock, bring to boil. Cover and reduce heat to simmer. Cook until beans are tender, not mushy. Drain and rinse. Set aside to cool.
Add the peppers, tomato, scallion and corn to beans.
In a small pan toast the spices until fragrant. Remove from heat and pulverize to a powder i n a spice grinder or mortar and pestle.
In a small bowl whisk the oil , vinegar, lime juice ,zest red pepper flakes and toasted ground spices, salt and pepper.
Pour mixture over bean mixture and lightly toss. Stir in chopped cilantro and allow to set at room temperature for 1 hour.
Line bowl with romaine lettuce and place salad on leaves. Garnish with tortilla chips.