Pinto Bean-Corn Salad

By: Esther Vasa

Soaked Pinto Beans - 1 cup
Fresh Corncobs - 2
Sliced Carrots - 1 cup
Diced Cucumber - 1 cup
Diced Tomato - 1 or 1/2 cup of halved cherry tomatoes
Chopped Cilantro - 1 tbsp
Juice of one lemon
Himalayan Salt to taste
Cayenne Pepper - a couple pinches
Extra Virgin Olive oil - 1 tbsp
Water - 2.5 cups to boil pinto beans
Enough water to slightly cook the corn

1. Pressure cook pinto beans with the 2.5 cups of water and salt for 10 minutes or until the beans are cooked well. Allow the pressure to be completely released and then transfer just the beans into a salad bowl. You can use the remaining water as broth or stock.
2. Bring enough water to a boil and when the water is boiling, drop the corncobs into it. Allow these to cook for 4-5 minutes. Pull out the corncobs with a pair of tongs and run cold water over them. This would stop the cooking process. Put the corncob in a vertical position with the stem end up on top and using a sharp knife separate corn from the cob. Put the corn into the salad bowl.
3. Add the rest of the ingredients to the salad bowl and mix well. Serve the salad cold.

Serves: 4

Variations: You could substitute pinto beans with kidney beans or garbanzo beans or cannellini beans or black beans. You could also use boiled lentils for variation!