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A Chewy Salad, A Chile Dressing

April 21, 1999|DONNA DEANE

Dried California chiles, which are available in most supermarkets, are the basis for this quick, no-fat chile vinaigrette. Add lime juice and you have a dressing without oil.

You can cook dried black beans from scratch, but if you are in a hurry, use canned black beans and be sure to rinse them. Use fresh corn off the cob if it's available; otherwise, use frozen corn. The radicchio leaves add a splash of color to the finished dish.


Black Bean and Corn Salad With Chile Vinaigrette

Active Work Time: 15 minutes * Total Preparation Time: 1 hour 10 minutes

2 dried California chiles

1 cup water

3 tablespoons lime juice

1/2 teaspoon salt

2 cups cooked black beans, drained

1 cup cooked whole kernel corn

1/4 cup chopped red onion

1/4 cup chopped cilantro, plus sprigs for garnish

Radicchio leaves

* Toast chiles in skillet over low heat until skin is lightly toasted and chiles are fragrant, 3 to 5 minutes. Set aside until cool enough to handle, then remove stem and seeds.

* Bring chiles and water to boil in saucepan, then reduce heat and simmer until chiles are softened, about 10 minutes. Let cool 10 minutes. Puree chiles and water in blender. Add lime juice and salt, and blend. Let cool to room temperature.

* Toss together black beans and corn. Stir in red onion and chopped cilantro. Pour dressing over salad and toss. Let stand 1 hour to blend flavors.

* Spoon salad over radicchio leaves and garnish with sprig of cilantro.

6 (1/2-cup) servings. Each serving: 113 calories; 203 mg sodium; 0 cholesterol; 1 gram fat; 22 grams carbohydrates; 8 grams protein; 1.51 grams fiber.

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