Photo: Black Bean Salad Recipe
Ingredients
- Dressing
- 1 small clove garlic
- Pinch salt, plus 2 teaspoons
- Juice 1 1/2 limes (about 3 tablespoons)
- 2 teaspoons kosher salt
- 1/4 teaspoon chili powder
- 1/4 cup extra-virgin olive oil
- Salad
- 1 cup fresh corn kernels (from about 2 ears)
- 1 orange bell pepper, diced
- 1/2 small red onion, finely chopped (about 1/4 cup)
- 1 tablespoon extra-virgin olive oil
- 1 (15-ounce) can black beans, drained and rinsed
- Kosher salt
- Freshly ground black pepper
- 1 cup cherry tomatoes, halved
- 1 small hass avocado, halved, seeded and diced
- 1/4 cup chopped fresh cilantro, leaves and stems
Directions
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
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By radamscooks_734293
needham, MA
on May 04, 2012
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I make this at least once a week. I serve it as a salad, over greens, as a dip with tortilla chips or as a side with grilled tequila chicken....it's so versatile. My daughter and her friend even put this on their eggs for breakfast.
By svega232_12449844
Middletown, DE
on May 31, 2011
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Absolutely delicious!!!! I made it with pepper-jack chicken. My fiance said it's a keeper :
By Chef #464934
San Jose, CA
on February 07, 2011
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I cut the salt down to 1t and it was still way too salty - it was the first thing I noticed when I tasted it. Best to leave all the salt out of the dressing and just add salt & pepper to taste when finished cooking. Otherwise, great salad - but leave out the extra salt!
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