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)
Serves 8
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)
Dressing:
1/2 cup aquafaba or my Oil Substitute for Salad Dressings
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.
Enjoy!
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