May 03

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette2 Comments

 This ended up being the perfect side dish that I had served a few weeks ago with some grilled chicken. It was the perfect accompaniment and I had more than enough of my own share. I ended up mixing the salad together the night before which I think really made the flavors intensify. I ended up using frozen corn because Jersey corn is not quite yet in its prime, oh how I can’t wait to make this again with fresh corn from the farmer’s market! This salad is perfect for entertaining since you can mix it up the night before and forget about it. At the last minute, you end up adding the avocado so it won’t oxidize overnight. Make it for the upcoming holiday or your next BBQ and I promise you will be the hit of the party!

Black Bean Salad with Corn, Red Peppers, and Avocado
Ingredients:

For the salad base:
2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 Hass avocados, diced (add after chilling)

For the dressing:
2 cloves garlic, minced
2 tablespoons minced shallots (you’ll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
1 teaspoon lime zest
6 tablespoons fresh lime juice
½ cup chopped cilantro, plus more to garnish

Combine beans, corn, and chopped red pepper in a large bowl. In a small bowl whisk together the dressing ingredients up to the cilantro. Pour evenly over the bean mixture and toss to coat. 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.

Source: Once Upon a Chef