Thai Black Bean & Corn Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A zesty and slightly spicy asian-inspired salad. I wanted to make a black bean salad for a barbeque that was a little different- I checked out the various thai-inspired recipes on the Zaar, but nothing seemed exactly right for me (taking into account what I had on hand..), so I created something with a little inspiration frim other recipes. Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 (9 ounce) package frozen corn kernels, thawed |
1 large red bell pepper, seeded and diced |
1/2 small white onion, diced |
2 tablespoons scallions, chopped |
1 tablespoon fresh cilantro, chopped |
1/2 cup trader joe's soy ginger broth |
1 teaspoon thai red curry paste (to taste) |
1 lime, juice of |
1 lime, zest of |
1 teaspoon sesame oil |
Directions:
1. In a medium serving bowl, whisk the broth, curry paste, lime zest, lime juice, scallions, cilantro, and sesame oil until well combined and smooth.
2. Add black beans, corn, diced onions, and diced red pepper and toss to coat and distribute evenly.
3. Refrigerate at least an hour, or overnight to allow flavors to develop.
4. The curry paste is hot stuff, use more or less to taste.
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