Thursday, April 26, 2012

Black Bean Salad with Corn, Red Peppers, Avocado, Jalepeno & Lime-Cilantro Vinaigrette

I saw this recipe on Pinterest, and it looked so good that I had to try it!  I tweaked it a bit, and below is my revised version.

  • 2 15-ounce can black beans, rinsed and drained
  • 3 ears fresh corn, cooked, cooled and kernels cut off the cob, or 1-2 C frozen corn, thawed
  • 2 red bell peppers, diced
  • 4 cloves garlic, minced
  • 2 tablespoons minced shallots 
  • 2 teaspoons salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons sugar
  • ¼ C extra virgin olive oil 
  • 6 tablespoons fresh lime juice
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • ¼  C chopped cilantro, plus more to garnish
  • 2 Hass avocados, diced
  • 1-3 fresh jalepenos, seeds and "white meat" removed, finely diced

  1. Combine all ingredients except avocados in a large bowl and mix well. 
  2. Cover and chill for a few hours or overnight. 
  3. Right before serving, add avocados and mix gently, being careful not to mash avocados. 
  4. Garnish with a few sprigs of freshly chopped cilantro if desired.  (I'm not a fan of cilantro, so I keep it to a minimum.) 
  5. Serve at cold or at room temperature.  It can easily be served as a dip or as a salad on a bed of Bibb or Butter Lettuce.

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