Monday, August 18, 2014
CHARRED CORN, BLACK BEAN, VEGETABLE & QUINOA SALAD WITH PEACHES (OR NECTARINES)
This is a different take on the Charred Corn, Black Bean & Toasted Barley Salad from an excellent book in my cookbook collection called “Spilling the Beans” by Julie Van Rosendaal and Sue Duncan. My husband doesn't like barley in salads and I had no mangoes or red onion, so this is my riff on this colorful full-meal salad. It is filling, colorful and delicious! I made this for lunch last week when we had guests and it was very well-received.
BRYANNA’S CHARRED CORN, BLACK BEAN, VEGETABLE AND QUINOA SALAD WITH PEACHES (OR NECTARINES)
1 cup quinoa (pre-washed type)
2 cups vegan broth
2 heaping cups fresh or frozen (thawed) sweet corn kernels, thawed and drained
2 teaspoons olive oil
2 cups canned (19 oz. can) or cooked black beans, rinsed and drained
1 yellow or orange bell pepper (or a combination of both), seeded and chopped
1 cup diced red grape tomatoes
4 ripe peaches or nectarines, peeled and diced
1/2 cup chopped green onions (both white and green parts)
1/2 cup chopped fresh parsley (some chopped fresh mint would be nice, too, if you have it)
1/4 cup olive oil
1/2 cup fresh lemon or lime juice
2 teaspoon ground cumin
1 tablespoon agave nectar
2 cloves garlic, crushed
a generous 1/2 teaspoon salt
1. In a medium saucepan, toast the dry quinoa over medium-high heat for a few minutes, or until golden and toasty-smelling. Immediately pour in the broth, bring to a boil, turn the heat down to low, cover and cook for 20 minutes. When it is done (it should have absorbed all of the broth and be fluffy), transfer it to a large serving bowl to cool completely. (If you’re in hurry, spread the quinoa on a rimmed baking sheet and place in the freezer for a few minutes.)
2. Mix the corn kernels with the 2 teaspoons olive oil on a rimmed baking sheet and spread it out evenly. Place it on your oven rack about 6 inches below the broiler coils. Broil under the heat source (I turned my broiler on to High) until the kernels start to brown and get charred a bit.. Remove them from the oven and set aside to cool. (If you’re in hurry, spread the charred corn on a fresh rimmed baking sheet and place in the freezer for a few minutes.)
3. In a small bowl or jar, combine all the dressing ingredients and whisk well to combine.
4. Add the cooled corn, beans, peppers, tomato, peaches or nectarines, green onion and parsley. Add the dressing and toss well.
5. Serve immediately or refrigerate for up to a few hours before serving.