Recipe Book

15
the Fast Slow Go
™
BPR680 USC B21
Corn and Black Bean Salad
Prep time: 20 minutes
Pressure cook: 12.0psi / 10 minutes* / Natural Release
Steam: 6 minutes
Serves:
6
Ingredients
1½ cups (300g) dried black beans,
rinsed and picked over
2 ears white or yellow corn, husks and silk removed
¼ red onion, finely chopped
1 large Persian cucumber, finely chopped
1 red bell pepper, finely chopped
8 oz (225g) cherry or grape tomatoes, cut in half
1 avocado, chopped
L cup cilantro leaves, coarsely chopped,
plus extra to garnish
Lime dressing
3 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons sea salt
3 tablespoons olive oil
Method
1. Place the beans and 4 cups (1 liter) water in the
cooking bowl. Close and lock the lid.
2. Select LEGUMES and adjust the cooking time to
10 minutes and press START.
3. When cooking has completed, drain the beans and
allow to cool. Transfer to a large bowl.
4. Meanwhile, cut along the length of each ear of
corn to remove the kernels.
5. Pour 4 cups (1 liter) water into the cooking bowl.
Close and lock the lid, remove the pressure release
valve. Select STEAM and adjust the cooking time
to 6 minutes. Press START to preheat.
6. Once preheated, add the corn to the cooking
bowl. Close and lock the lid.
7. When cooking has completed, drain the corn and
rinse under cold water, drain thoroughly. Add to
the beans.
8. Add the onion, cucumber, pepper, tomatoes,
avocado and cilantro to the beans and toss
to combine.
9. Make the lime dressing. In a separate bowl, whisk
the lime juice, cumin, coriander and salt. Add the
oil and whisk to combine.
10. Just before serving, pour the dressing over the
salad and toss to combine. Serve topped with
cilantro leaves.
*Cooking time excludes the building and releasing
of pressure.