Black Bean, Corn and Tomato Salad

Ingredients

• 3 tablespoons agave nectar 
• 30 ounce black beans rinsed drained canned
• 0.5 teaspoon cayenne pepper 
• 0.8 cup chicken broth 
• 1  bay leaf dried
• 4  ears corn 
• 0.3 cup cilantro leaves fresh chopped
• 1 cup jicama diced peeled
• 1 tablespoon kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 2 tablespoons juice of lemon 
• 2 tablespoons lemon zest 
• 2 tablespoons juice of lime 
• 2 tablespoons lime zest 
• 0.3 cup olive oil extra-virgin
• 3 tablespoons olive oil 
• 1  onion diced
• 2.5 teaspoons paprika smoked
• 2  tomatoes chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Watch how to make this recipe.
2. Salad: In a large skillet, heat the oil over medium-high heat.
3. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft.
4. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes.
5. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes.
6. Add the tomatoes and jicama and stir until warmed through, about 1 minute.
7. Remove the pan from the heat.
8. Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest.
9. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
10. Remove the bay leaf and put the salad in a serving bowl.
11. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste.
12. Garnish with chopped cilantro and serve warm or at room temperature.