Green Bean Corn and Black Bean Salad
You’ve probably recognized that I rely heavily on chickpeas and great northern beans, which are both staples in the food of my culture. But I also love black beans. They naturally go well with another one of my favorite salad ingredients: quinoa. Here, adding green beans into the mix is an unexpected twist that contributes fun texture and color. Finally, the salad is completed by the additions of corn, tomatoes and avocado, plus plenty of spicy and creamy Diosa Verde Dressing.
Serves4
Ingredients
- 1 1/2 cup (260 g) dried quinoa
- 2 - 3 tbsp (17–25 g) kosher salt, plus more to taste
- 12 ounces (340 g) green beans, cleaned, ends trimmed
- 3 ears of corn (fresh is best, but if using frozen, you’ll need 2 cups kernels)
- 2 (15-oz [425-g]) cans black beans, drained and rinsed
- 1 pint (280 g) cherry tomatoes, halved
- Freshly ground black pepper
- 2 small avocados
- Sunflower seeds
Diosa Verde Dressing- 2 limes
- 2 cloves garlic
- 1 green onion, sliced
- 1 jalapeño (with seeds if you like it spicy), cut into 1⁄2" (1.3-cm) pieces
- 2 cups (32 g) fresh cilantro sprigs
- 2 tablespoons (45 ml) extra virgin olive oil
- 1/2 cup (120 g) Greek yogurt (I prefer Fage 2%)
- 2/3 cup (159 g) mayonnaise
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
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In a fine-mesh strainer, rinse the quinoa under cool water for about 15 seconds, then transfer it to a 2- to 3-quart (1.9- to 3.8-L) pot. Add 2 1⁄4 cups (540 ml) of water and a pinch of kosher salt to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover the pot with a tight-fitting lid and steam the quinoa until the water has absorbed and the quinoa is tender, about 18 minutes. Transfer the quinoa to a baking sheet or large plate and spread it out so it cools quickly. We want it to be no warmer than room temperature when we compose the salad.
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In a large pot, bring 4 quarts (3.8 L) of water to a boil with 2 to 3 tablespoons (17 to 25 g) of kosher salt. Prepare an ice bath by filling a large bowl with lots of ice, then enough water to fill the bowl 2 inches (5 cm) from the rim. Once the water boils, add the green beans and cook for 1 minute. Using a spider strainer (because you’re going to reuse the boiling water for the corn), remove the green beans and plunge them into the ice bath, then place them on a large platter lined with paper towels. Add more ice to the bath for the corn. Bring the water back to a boil and add the corn. Cook the corn for 2 minutes. Remove the corn from the boiling water and add it to the ice bath. Lightly dab the green beans dry (we don’t want tons of moisture clinging to them).
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Drain the corn and gently dry the cobs. Cut the corn kernels off the cobs and place in a large bowl. Add the black beans and the tomatoes to the bowl. Cut the green beans into 1⁄4-inch (6-mm) pieces, ideally just larger than the corn kernels, and add to the bowl. Add the quinoa to the bowl of veggies.
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Juice the limes into a food processor, and add the garlic, green onion and jalapeño, then process until chunky. Add the cilantro and olive oil, and process until the cilantro is consistently chopped but not pureed. Set aside.
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In a small bowl, whisk together the yogurt and mayonnaise until smooth, then use a spatula to scrape the sides of the bowl. Whisk the cilantro mixture, kosher salt and pepper into the yogurt mixture and refrigerate until ready to use (resist the urge to process the entire dressing in the food processor, as it will result in a runny dressing).
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Add the Diosa Verde Dressing, a few tablespoons (about 30 ml) at a time, then toss and season to taste with kosher salt and black pepper. Pit, peel and slice the avocados and add them to the top of the salad. Garnish the salad with sunflower seeds and pass around additional dressing.
Credit:
Reprinted with permission from Salad Whisperer by Sarah Faris. Page Street Publishing Co. 2024. Photo credit: Erika Rojas.
