Tuesday, September 11, 2012

Black Bean and Avocado Salad

My latest Pinterest find is a Black Bean Salad recipe. I just recently pinned it so I had not had the chance to make it before I took it to a girls dinner tonight. Thankfully it seemed to be a hit (I liked it and went back for seconds...okay, thirds).

What's in it

  • 2 15-ounce cans black beans, rinsed and drained
  • 3 ears fresh cooked corn, kernels cut off the cob
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots, from one medium shallot (optional) - I opted not
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil, best quality such as Colavita
  • 1 teaspoon lime zest (optional) - I opted not
  • 6 tablespoons fresh lime juice (I used 3 Tbs lime juice and 3 Tbs of lemon juice)
  • 1/2 cup chopped fresh cilantro
  • 2 Hass avocados, chopped

What to do

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. Serve at room temperature.


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