Have you seen this Black Bean Salad around the internet these days? It's such an incredible salad that's easy to make. When I first saw it on Pinterest I thought it looked so colourful and provided a great healthy option to the regular salads we make. I made a double recipe and took it with me to our Mother's Day event. No leftovers, not even a single bean.
Don't hesitate to take this salad with you to a cookout. It's impressive.
Servings: 6-8
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 6 tablespoons fresh lime juice (be sure to zest limes before juicing them)
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Instructions
- Combine all ingredients except for 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 more chopped cilantro if desired. Serve at room temperature.
4 comments:
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I had a fabulous mother's day, and I'm glad to hear you did too.
This does seem like a delicious salad Giz perfect for the future dietician LBT when she comes this weekend.
Really nice presentation. I like the way you set the avocado off to the side instead of mixing it (which I probably would have done and it wouldn't look so nice.)
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