Recipe Book

15
the Fast Slow GO
™
SPR680 UK B21
Corn and Black Bean Salad
Prep time:
20 minutes
Pressure cook:
80kPa / 12 minutes* / Natural Release
Steam:
6 minutes
Serves: 6
Ingredients
300g dried black beans, rinsed and picked over
2 corn cobs, husks and silk removed
¼ red onion, finely chopped
1 small cucumber, seeds removed, finely chopped
1 red bell pepper, finely chopped
250g cherry tomatoes, cut in half
1 avocado, chopped
10g 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 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 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 well. Add to the beans.
8. Add the onion, cucumber, pepper, 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.