Black Bean Lime Salad with Cilantro Sauce

Black Bean Lime Salad

 

3 cups fresh or frozen corn kernels

1 or 2 jalapenos, seeded and finely diced

1 large green bell pepper, seeded and diced

2 tbsp olive oil

Salt and freshly ground pepper

1 pound plum tomatoes, coarsely chopped

2 cups diced red onion

About 1 ¾ cups cooked black beans or one 15-ounce can, drained and rinsed

½ cup chopped cilantro

4 to 5 tbsp freshly squeezed lime juice

Preheat broiler

Spread out the corn, jalapenos, and green bell peppers on a baking sheet and Drizzle with 1 tbsp of olive oil, sprinkle with salt and pepper. Broil for 3 mins, stir, and continue broiling until some of the corn kernels are speckled with brown spots. Transfer the vegetables to a large bowl.

Spread out the tomatoes and red onion on the same baking sheet. Drizzle the remaining tbsp olive oil, sprinkle with salt and pepper. Broil for 4 mins, stir, and continue broiling until some of the tomatoes brown on the edges. Then add to the bowl along with the black beans and cilantro. Add salt, pepper and lime juice to give the mixture lots of flavor.

 

Silken Cilantro Sauce

 

1 ½ tbsp olive oil or oil from sun-dried tomatoes

1 small shallot, chopped

1 or 2 small cloves garlic, chopped

1 to 1 ¼ teaspoons salt

12 ounces (1 ½ cups) silken-soft tofu

2 cups tightly packed cilantro leaves and leaves and tender stems (1 good-sized bunch)

¼ cup chopped sun-dried tomatoes (oil-packed)

1 to 2 tbsp freshly squeezed lime juice

 

Place the ingredients in a blender in the order listed, using the smaller amounts of salt and lime juice. Puree until very smooth, about 1 minute. Add more salt and lime juice, if needed, to give the sauce a good balance of flavors.

Use immediately or refrigerate in a tightly covered container up to 3 days. Stir well before each use. Thin with lime juice or water if the sauce becomes too thick.