• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Black Bean Salad With Corn And Creamy Basil Dressing

  • 1serving

Add to MenuAdd to Calendar

Source: www.hungrymonster.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup bulgur

  3. 3 cups vegetable stock or water

  4. 1 bay leaf

  5. 1 16 oz can black beans -- drained, rinsed

  6. 1 cup corn kernels

  7. 2 tablespoons pumpkin seeds -- toasted

  8. 1/2 cup basil leaves

  9. 2 tablespoons olive oil

  10. 2 cloves garlic -- minced

  11. 3 tablespoons faux ricotta

  12. --or nonfat ricotta cheese

  13. 3 tablespoons lemon juice

  14. 3 tablespoons grated parmesan cheese

  15. 1 tablespoon balsamic vinegar

  16. 1 pinch sea salt

  17. freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Yield: 4 servings

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback