Ingredients :

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1 cup black beans
3 whole ears of white corn, steamed, kernels removed
1 small bunch of cilantro, chopped
2 small jalapeno peppers, finely diced
1 large red pepper, diced
1 small red onion, diced
2 ribs of celery, diced
1/2 cup lime juice
2 tablespoons olive oil
salt to taste
2 crushed garlic cloves
2 teaspoons cumin
1 teaspoon chili powder

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Method :

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1. Wash, sort and soak the beans 6 - 8 hours or overnight.
2. Place the soaked and rinsed beans in a 4-liter or larger Duromatic pressure cooker.
3. Add water and bring pressure to second red ring over high heat.
4. Adjust heat to stabilize pressure at the second red ring.
5. Cook for 10 to 12 minutes.
6. Remove from heat and let the pressure subside naturally.
7. Place beans, corn, peppers, onion, cilantro and jalapeno's in a large bowl.
8. Whisk together lime juice, oil, garlic, cumin and chili powder and toss to coat the salad.

Makes 4 to 6 servings.