food Toasted Corn and Black Bean Salad recipe

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Toasted Corn and Black Bean Salad recipe

6 servings

Ingredients:

6 tablespoons olive oil, divided

8 ounces smoked ham, cut into 1/2 -inch dice

1 (15.25 ounce) can vacuum packed whole kernel corn

1 red bell pepper, diced

1 cup thinly sliced celery

1 teaspoon ground cumin

1 teaspoon chili powder

1 (16 ounce) can black beans, rinsed and drained

1 cup thinly sliced scallions

1 (4 ounce) can chopped mild green chilies, undrained

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 cup chopped cilantro

4 tablespoons red wine vinegar

salt and pepper to taste

1 large head romaine lettuce or spinach

Instructions:

In a large skillet, heat 1 1/2 tablespoons of olive oil and cook the ham and corn, stirring constantly over high heat, until the ham and corn are both tinged with brown, about 3 minutes.

Add 1 tablespoon oil, red pepper and celery to the pan.

Cook, stirring often over medium heat, until the vegetables are just softened, about 3 minutes.

Stir in the beans, scallions and green chilies.

Stir the cumin and chile powder into the pan, then add the remaining 3 1/2 tablespoons oil, cilantro, and vinegar.

Cook, stirring for 30 seconds, tossing to coat with the dressing.

Taste, and add salt and pepper as desired, and garnish with thyme sprigs.

On a large platter or individual plate, make a bed of romaine or spinach.

Spoon warm salad over greens.