Black Bean Salad

A fresh black bean salad, perfect for a summer picnic or potluck. Red bell peppers, jalapeños, avocado, black beans and corn combined to give this salad its kick and fresh flavors.
Ingredients

Main Course
  • 1 (15 ounce) can of black beans, rinsed and drained (or 1 1/2 cups of freshly cooked black beans)
  • 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled, or grilled and cooled)
  • 1/2 cup chopped green onions (including onion greens) or shallots
  • 1/2 fresh jalapeño pepper, seeded and minced, or 1/2 pickled jalapeño pepper, minced (not seeded)
  • 3 fresh plum tomatoes, seeded and chopped and/or 1 red bell pepper, seeded and chopped
  • 2 Tbsp lime juice (about the juice from one lime)
  • 1 Tbsp olive oil
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 to 1 teaspoon of sugar (to taste)
  • Salt and pepper to taste
  • 1/2 cup chopped fresh cilantro

Dressing ingredients:
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, peeled and smashed
  • 1 3-inch sprig of fresh rosemary
  • 3 anchovy fillets, coarsely chopped (omit for vegetarian option)
  • 1/4 cup freshly grated Parmesan cheese
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon lemon zest
  • 1/4 cup of lemon juice
Directions
  • In a large bowl, gently combine the black beans, corn, chopped green onions, minced jalapeños, chopped tomatoes (or red bell pepper), lime juice, and olive oil. Gently fold in the chopped avocados.
  •  Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice.  Chill.
  • Right before serving, add the chopped fresh cilantro.

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