Tuesday, March 13, 2012

Black Bean Salad with Corn, Red Peppers, Avocado, Cilantro and Lime

This is an incredible salad, packed with robust flavor and a powerhouse of nutrients.  I am a huge fan of avocado and black beans, so this was right up my alley. 

I found the recipe on Pinterest via Jennifer at Once Upon a Chef.  While I was there, I browsed her recipe index and pinned several more of her recipes.

Serve it as a side dish or all by itself.  It's da bomb!

Serving Size: 6-8*
  • 2 15-ounce can black beans, rinsed and drained
  • 3 ears fresh corn, cooked, cooled and kernels cut off the cob (I used frozen, thawed, for ease)
  • 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 (I chose not to add this...didn't need it in my opinion)
  • 9 tablespoons extra virgin olive oil
  • 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
  1. 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 sprigs of freshly chopped cilantro if desired. Serve at room temperature.

*This recipe could easily be halved.  It makes a lot!


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