Recipe Book

15
the Fast Slow Go
™
BPR680
Corn and Black Bean Salad
Prep time: 20 minutes
Pressure cook: 80kPa / 12 minutes* / Natural Release
Steam: 6 minutes
Serves:
6
Ingredients
1½ cups (300g) dried black beans,
rinsed and picked over
2 corn cobs, husks and silk removed
¼ red onion, finely chopped
1 Lebanese cucumber, seeds removed, finely chopped
1 red capsicum, finely chopped
250g cherry tomatoes, cut in half
1 avocado, chopped
L cup coriander leaves, coarsely chopped,
plus extra to garnish
For the 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 1.125 litres (4½ cups) water in
the cooking bowl. Close and lock the lid.
2. Select LEGUMES and adjust the cooking time to
12 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 corn cob
to remove the kernels.
5. Pour 1 litre (4 cups) 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 and 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, rinse
under cold water to cool and drain well. Add to
the beans.
8. Add the onion, cucumber, capsicum,
tomatoes, avocado and coriander 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
coriander leaves.
*Cooking time excludes the building and releasing
of pressure.