Avocado-Black Bean Salad
Author: Nicole
Ingredients
  • 2 avocados, peeled and diced
  • 1 15-ounce can black beans, rinsed and drained well
  • 3 ears fresh corn, cooked and kernels removed from cob (about 2-1/4 cups)
  • 1 pint heirloom cherry tomatoes or grape tomatoes, halved
  • 3 scallions, finely chopped
  • ½ cup chopped cilantro (about one large handful chopped)
Dressing
  • 1 ounce freshly squeezed lime juice (from 1-2 limes)
  • zest of one lime
  • 1 medium garlic clove, minced
  • ¼ teaspoon dried chipotle pepper
  • 3 ounces extra virgin olive oil
  • Serve with a few tortilla chips or in corn tortilla bowls (see Notes)
Instructions
  1. Whisk lime juice, lime zest, garlic and chipotle pepper in a small bowl to blend. Add olive oil in a steady stream while whisking. Season with salt and pepper.
  2. Place black beans, corn, tomatoes, scallions and cilantro in a medium bowl. Toss with dressing to coat.
  3. Cover and refrigerate at least an hour and up to three hours before serving. Just before serving add the avocado (this is to minimize discoloration).
  4. Serve in corn tortilla bowls or with tortilla chips.
Notes
* You'll find the recipe on EatingWell.com for corn tortilla bowls.
* You may not need all of the dressing as the tomatoes give off some liquid.
* Cooking Corn on the Cob: An easy way to prepare corn on the cob (especially if you are only cooking a few ears): Shuck each ear of corn. Wrap each ear of corn in wax paper. Place in microwave. Cook on high – 2 minutes for each ear of corn. (2 ears – 4 mins, 3 ears – 6 mins, etc.) Remove from microwave and open carefully.
* You can use frozen or canned corn.
Recipe by Riegl Palate at https://www.rieglpalate.com/avocado-black-bean-salad/