July 03, 2013

Rainbow Salad with Black Bean Dressing

The real star of this salad is the black bean dressing.  It has great texture: its creamy and smooth and flavourful.  If you want it chunkier, us the "pulse" on your food processor rather than puree, or reserve 1/2 a can of the beans and stir them back in when you dress the salad.

Rainbow Salad with Black Bean Dressing
Serves 4

3 ears of fresh corn, grilled or baked and cooled, corn cut off the husks
1/2 c red onion, minced
1 orange bell pepper, diced small
1 red bell pepper, diced small
2 c romaine lettuce torn into bite sized pieces

Black Bean Dressing
1 can of black beans, drained and rinsed
juice of 1 lime
1 shallot, chopped
3 tbsp olive oil
1 tbsp apple cider vinegar
1-2 tsp hot sauce (I use Valentinas)
1/2 tsp cumin
1/2 tsp chilli powder
salt and pepper, to taste

In a large bowl, combine corn, red onion, bell pepper, and lettuce.

Puree black beans, lime juice, shallot, olive oil, vinegar, hot sauce, cumin and chilli powder in a food processor.  Add salt and pepper to taste.

Mix black bean dressing into salad and toss to mix. Pin It Now!

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