Black Bean Salad With Corn And Creamy Basil Dressing

Course : Beans
Serves: 1
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1 cup bulgur
3 cups vegetable stock or water
1 piece bay leaf
16 ounces black beans -- drained, rinsed
1 cup corn kernels
2 tablespoons pumpkin seeds -- toasted
1/2 cup basil leaves
2 tablespoons olive oil
2 cloves garlic
3 tablespoons faux ricotta --or nonfat ricotta cheese
3 tablespoons lemon juice
3 tablespoons grated parmesan cheese
1 tablespoon balsamic vinegar
1 dash sea salt
1 teaspoon freshly ground black pepper

Preparation / Directions:

Combine the bulgur, stock and bay leaf in a saucepan and bring to a boil. Loosely cover the pan, reduce the heat and simmer for about 10 minutes. Cover the pan tightly and remove from the heat. Let the bulgur sit until tender and all of the liquid has been absorbed, about 15 minutes. Discard the bay leaf. Meanwhile, combine the beans, corn, pumpkin seeds and basil in a medium bowl. When the bulgur is ready, stir it in. In a small bowl, whisk together the oil, garlic, ricotta, lemon juice, Parmesan, vinegar, salt and pepper. Spoon onto the bean mixture and mix well. If weather is hot serve chilled with tomato salsa and minced cilantro. If weather is cold serve at room temperature or gently warmed, garnished generously with minced scallion. Yield: 4 servings

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