Corn And Bean Salad With Curtis Chili Dressing Recipes

CORN AND GREEN BEAN SALAD WITH TOMATILLO DRESSING

Steps:

• Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.
• Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

CORN AND BLACK BEAN SALAD

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

CHICKPEA AND BLACK BEAN SALAD WITH CHILI LIME DRESSING

Steps:

• In saucepan, bring water to a boil. Add green beans and cook until tender crisp, about 5 minutes. (If using frozen corn, add to the beans and cook for 1 minute) Drain and chill in cold water; drain and set aside.
• Drain and rinse chickpeas and black beans thoroughly; place in a large bowl. Add orange pepper, corn and onions; set aside.
• CHILI LIME DRESSING: Combine the ingredients; pour over the beans and toss to coat (Can be made ahead: cover and chill for up to 24 hours).
• Adjust seasoning to personal preference.
• Options:
• Add/or change to red pepper.
• Add/or change to red kidney beans.

BEAN N CORN SALAD

Steps:

• In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; cover and shake well until sugar is dissolved. Pour over bean mixture and gently toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING

Steps:

• In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
• In a medium bowl, mix the beans, corn, red pepper and red onion.
• Pour the dressing over the salad and mix well.
• Chill if desired.
• Just before serving, top with cilantro and green onion.

THREE-BEAN SALAD WITH CORIANDER CHILI DRESSING

Steps:

• In a large saucepan combine the black beans with triple their volume of cold water and in another large saucepan combine the white beans with the same proportion of cold water. Bring the water to a boil and simmer the beans, uncovered, for 2 minutes. Remove the pans from the heat and let the beans soak for 1 hour. Drain each pan of beans separately in a colander. In each pan put 2 1/2 quarts water and stir the black beans into the water in one pan, the white beans into the water in the other. Cook the beans at a bare simmer, testing for doneness every 5 minutes, for 15 to 40 minutes, or until they are just tender but still hold their shape. Drain the beans and let them cool to warm.
• In a blender purée 1 of the garlic cloves, the jalapeños, and 1 cup of the coriander with 1/3 cup of the lemon juice, 2/3 cup of the oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. In a very large bowl toss the beans with the dressing and let them marinate, covered and chilled, stirring occasionally, overnight. The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
• In a saucepan of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In the blender purée the remaining garlic clove and the remaining 1 cup coriander with the remaining 2 tablespoons lemon juice, the remaining 1/3 cup oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. Add the green beans and the dressing to the bowl of dressed beans, toss the salad well, and serve at room temperature.