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Bean/Grain: Black Bean, Squash & Corn Salad

Source of Recipe

Bon Appetit June 1995


List of Ingredients

1 1/2 cups dried black beans, rinsed, picked over
3 ears corn, husked
1 cup chopped red onion
1 large red bell pepper, chopped
1/2 cup Italian parsley, chopped
1/4 cup white wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 pound summer squash or zucchini, 1/2" rounds
3 cloves garlic, chopped


Recipe

Place beans in heavy saucepan; add enough cold water to cover by 3 inches. Soak over night. Drain beans and return to pan. Add enough cold water to cover beans by 3 inches and bring to a boil. Reduce heat to medium; simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain well. Transfer to large bowl; cool. Cook corn in pot of boiling water until crisp-tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Add corn, onion, bell pepper, and 1/2 cup parsley to beans.

Whisk vinegar and lemon juice in small bowl. Gradually whisk in oil. Pour dressing over salad and toss well. Season with salt and pepper. Heat 1 tbl. of oil in heavy large skillet over medium heat. Add squash and garlic and saute 3 minutes. Reduce heat to medium low. Cover and cook until squash is crisp-tender about 8 minutes. Season squash with salt and pepper. Sprinkle with remaining parsley . Spoon squash atop salad. Serve room temperature. Serves 8.