My pal Larry Gober has a new salad to share. He writes: Steve, this is the new salad that I have made for
Roxana. It is very easy to make, I had some leftover beans from the
night before to use up. This is what I had for dinner last night with
a chunk of no-knead bread that I made yesterday. I dished it up over
some spinach to make a full meal. I used Penzey's ground red chipotle
pepper.
Pinto Bean and Corn Salad
Ingredients:
2 cups cooked Rancho Gordo pinto beans
1 cup fresh corn kernels (about 2 ears) or
thawed frozen corn
1 red
bell pepper, finely chopped
bell pepper, finely chopped
4
green onions, finely chopped
green onions, finely chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (ground chipotle
pepper or ground ancho peppers also works and will give a nice flavor)
pepper or ground ancho peppers also works and will give a nice flavor)
Preparation:
1. Combine
beans, corn, bell pepper and onions in large bowl.
beans, corn, bell pepper and onions in large bowl.
2. put
lemon juice in a small bowl. Stir in salt, mustard, cumin and red
pepper. Drizzle over bean mixture; toss to coat. Cover; refrigerate 2
hours. Serve on lettuce leaves, if desired.
lemon juice in a small bowl. Stir in salt, mustard, cumin and red
pepper. Drizzle over bean mixture; toss to coat. Cover; refrigerate 2
hours. Serve on lettuce leaves, if desired.
This is a general question, not necessarily about this particular blog entry. Why do the vast majority of recipes for cooking beans specify stove top cooking rather than in the oven. I have been cooking beans in a heavy casserole — cast iron, enamel glazed or unglazed clay — in the oven and find that they come out beautifully. They become tender and hold their shape — even those beans which otherwise tend to fall apart. I use a relatively low oven temperature — no more than 300 degrees, sometimes less and fine the results superior to stove top. I also use a crock pot very often to cook beans — another superb way to cook them.
One more thing. I have read that the directions to refrain from salting the beans until they are almost done, lest the skins toughen and the beans never get tender, is not born out when tested. It is actually acids which toughen the skins. So salting early in the cooking seems to be fine, but refrain from adding tomatoes, tomato sauce or vinegar until the beans are tender. Apparently controlled testing has proved this to be accurate.
I can hardly wait to try this recipe! Fresh corn should be in the Farmer’s Mkt here in Davis in another month or so. I am wondering how this salad will compare with my usual corn-bean salad which uses black beans. I will report back!
Interesting combination, beans and salad. dynamite of fun, thanks for sharing
I eat this a salad similar to this hot or cold all the time. It’s great to have a pot of beans in the fridge. For lunches away from home, put spinach or cabbage on the bottom of your microwave container, beans and corn on top of that, and then salsa on top of that. Heat or not at lunch time depending on your situation and the weather. It’s delicious and doesn’t spoil sitting in the bottom of my computer bag for a few hours!