Ingredients
- 1 pound fresh cranberry or lima beans or 1/2 pound dried cranberry, yellow-eye, lima or cannellini beans, soaked overnight or 3 cups cooked beans
- 1/2 pound green beans, picked over, trimmed and washed
- 2 pound medium or 3 small ears sweet corn, husks and silk removed
- 10 sprig large sprigs cilantro (1/4 cup), chopped
- 1 sprig small red onion, finely diced (1/2 cup)
- 1/4 cup grape seed, canola or vegetable oil juice of 1 lime (2 tablespoons)
- 1 cup lime
- 1 cup kosher or sea salt
- 1 cup freshly ground black pepper
Preparation
Baking Directions:
1.If you are using fresh cranberry or lima beans, shuck them and then boil them in unsalted water until they are tender, about 15 minutes.
Drain into a colander and then rinse under cold water until they are cooled off.
If you are using dried beans, soak them in water overnight.
Pick through them, removing rocks or bad beans and place them into a pot with ample space for boiling.
Cover the beans with cold unsalted water; the water should come at least an inch over the beans.
Bring to a boil and then skim the foam that comes to the top.
Turn down the heat and simmer until the beans are very tender, but not breaking open.
The length of time will be determined by the type of bean used.
Shell beans or other similar size beans called for in this recipe should be tender in about 25 to 30 minutes.
If you are using cooked, canned beans, simply place them in a colander and rinse with water to get rid of the canned flavor; drain well.
2.In the meanwhile put another large pot of water on to boil.
The water should be heavily salted.
Since you have to blanch green beans and corn, you might as well economize and use one pot.
Cut the green beans diagonally into 1-inch lengths and add to the salted water.
Cook until tender, about 5 to 6 minutes.
Use a Chinese wire mesh skimmer to remove the beans from the pot and place them in a large bowl in the sink.
Run cold water over them until they are cooled down.
Drain well.
Add the corn to the same water you cooked the beans in and boil for 3 or 4 minutes, until tender.
Remove the corn and let cool to room temperature.
3.Slice the kernels from one ear of corn at a time, holding the ear upright in the bowl with one hand, and a sharp paring knife in the other.
Use long downward strokes of the knife to cut the kernels from the cob into the bowl.
4.Add the cooked green shell beans.
Stir in the cilantro, onion, oil and lime juice, and toss to combine.
Season to your liking with salt and pepper, cover with plastic wrap, and chill at least 2 hours before serving.
Mix in the cooked green beans right before serving to preserve their color.
