Black Bean Salad
This colorful black bean salad is made for cookouts—easy to prep ahead, fresh and summery, and always one of the first things to go.
Foto: Once Upon a Chef
Ingredients
- 3 ears fresh corn ((see note))
- 2 (15-oz) cans black beans, (drained and rinsed)
- 2 red bell peppers, (diced)
- 2 cloves garlic, (minced)
- 2 tablespoons minced shallots, (from 1 medium shallot)
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sugar
- 1/2 cup + 1 tablespoon extra-virgin olive oil, (best quality such as Colavita)
- 1 teaspoon lime zest ((be sure to zest limes before juicing them))
- 1/4 cup + 2 tablespoons fresh lime juice, (from 3 limes)
- ½ cup chopped fresh cilantro, (plus more for garnish)
- 2 avocados, (chopped)
Steps
-
Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and keeps the kernels from bouncing everywhere.)
-
Combine all ingredients except for 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 more chopped cilantro if desired. Serve at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...