All-Purpose Southwestern Corn and Black Bean Salad

Ingredients

• 1 tablespoon chili powder 
• 2 teaspoons cumin seeds 
• 1 pound black beans dried
• 0.3 cup cilantro leaves fresh chopped
• 2 cups corn kernels fresh
• 2  garlic cloves minced
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 1.5 teaspoons ground cumin 
• 2 teaspoons honey 
• 2  jalapeño peppers minced seeded
• 0.5 cup juice of lime fresh 3 limes
• 1 teaspoon olive oil 
• 3 tablespoons olive oil 
• 1 cup bell pepper red chopped
• 2 teaspoons salt 
• 2 cups tomatoes seeded chopped
• 1 cup vidalia sweet finely chopped
• 11.5 cups water divided

Equipment

• bowl
• whisk
• pressure cooker

Directions

1. To prepare salad, sort and wash the beans.
2. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute.
3. Remove from heat; place cooker under cold running water.
4. Remove lid.
5. Drain beans; rinse with cold water.
6. Drain and cool.
7. Heat 1 teaspoon oil in cooker over medium heat.
8. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently.
9. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes.
10. Remove from heat; place cooker under cold running water.
11. Remove lid.
12. Drain bean mixture; rinse with cold water.
13. Drain and cool.
14. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.
15. To prepare dressing, combine juice and next 7 ingredients (juice through jalapeos), stirring with a whisk. Stir in cilantro.
16. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.