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Black bean salad
Nb persons: 6
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| I'll be honest with you, this salad involves a fair amount of chopping and fussing -- nothing difficult but it does take some time to put together. Please don't let that discourage you! It makes such a large amount, you'll be eating it for days, and it's incredibly substantial -- you won't need to serve much else with it. I made it with grilled chicken and roasted sweet potato wedges. For the beans, make life easy on yourself and use canned. You could certainly buy them dried and soak them overnight but I don't think it's worth the time or trouble here. Just be sure to rinse and drain them well. But since you're saving time on the beans, definitely opt for fresh corn. Canned is awful and frozen won't give you the crunch you need. Fresh lime juice is also a must. If you don't already have one, get yourself an inexpensive citrus juicer like this one from OXO...it makes life in the kitchen soo much easier. When you make this salad, you have to wait a while for the flavors to meld together. At first, it may taste a little too acidic...but give it a few hours in the fridge and the sharpness will mellow out. Mark my words, this salad will keep you coming back for seconds and thirds -- it's addictive -- but everything in it's so good for you, I don't think you'll mind. If you enjoyed this post, sign up for free to get new recipes by email. Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette Printable Recipe Ingredients | |
| 2 15-ounce can | black beans, rinsed and drained |
| 3 ears | fresh corn, cooked, cooled and kernels cut off the cob |
| 2 | red bell peppers, diced |
| 2 cloves | garlic, minced |
| 2 tablespoons | minced shallots,, (you'll need one medium shallot) |
| 2 teaspoons | salt |
| ¼ teaspoon | cayenne pepper |
| 2 tablespoons | sugar |
| 9 tablespoons | extra virgin olive oil,, (I like Colavita) |
| 6 tablespoons | fresh lime juice |
| 1 teaspoon | lime zest,, (be sure to zest limes before juicing them) |
| ½ cup | chopped cilantro, plus more to garnish |
2 Hass avocados, diced
Directions
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.
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