Southwest Salad with Black Beans and Corn
Yield: 6 to 8 servings, depending on the context


This salad keeps extremely well for up to five days or more if kept in a tightly covered container in the refrigerator. If you are preparing it in advance, leave out the cilantro and parsley until shortly before serving.

2 cups dried black beans (or 4 15-ounce cans of black beans, rinsed and drained)
2 cups fresh corn (or frozen, defrosted corn, if you can't get fresh)
1 tablespoon freshly minced garlic
2/3 cup very finely minced red onion
1/2 each of 2 or 3 bell peppers of various colors, minced
1 medium-sized carrot - minced or grated (optional)
1 teaspoon salt
1/2 cup extra virgin olive oil
1/3 cup fresh lime juice (more to taste)
1 tablespoon whole cumin seeds
A couple handfuls minced fresh cilantro
A couple handfuls minced fresh flat-leaf parsley
Crushed red pepper to taste
Freshly ground black pepper to taste
3 to 4 corn tortillas
Olive oil spray

  1. Soak the beans for at least 4 hours - preferably overnight. Drain off any excess soaking water and rinse them well. Drain the beans again, and place them in a soup pot. Add enough water to cover by 2 inches, and bring to a boil. As soon as the water boils, partially cover the pot, and turn the heat way down. Cook at a very slow simmer with no agitation in the water for 1 1/4 to 1 1/2 hours - or until the beans are perfectly tender and done to your liking. Check intermittently to be sure there is enough water, and add more if necessary. When the beans are cooked, drain them well, then rinse them thoroughly in cold water, and drain again. (OR - Just open up some cans of beans, and rinse and drain them!)
  2. In a large bowl, combine the beans, corn, garlic, onion, bell peppers, carrot (if using), salt, olive oil, and lime juice.
  3. Toast the cumin seeds, either in a cast-iron skillet over medium heat stirring for several minutes, or very carefully in a toaster oven. They are done when they give off an aroma - do not let them become too dark, or they will taste burnt.
  4. Add the toasted seeds to the salad, along with the cilantro, parsley, crushed red pepper and black pepper to taste. Mix thoroughly-but-gently, and taste to correct seasonings and lime juice (of which it might want more).
  5. Cut the tortillas into strips or child-designed shapes, and spray liberally with olive oil spray. Cook the pieces in one of two ways:
    * Toast them on a tray in a 350¡F oven for 2 to 3 minutes, or
    * Cook them in a preheated heavy skillet over medium heat for 2 to 3 minutes.
    Ideally, they should become partly crispy and partly chewy. This is your call, as they are good all ways! Sprinkle these on top of the salad just as you serve it, and pass a small dish of extras, if desired.