Avocado-Black Bean Salad
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
- 1/4 teaspoon dried chipotle pepper
- 3 ounces extra virgin olive oil
- Serve with a few tortilla chips or in corn tortilla bowls see Notes
Instructions
- 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.
- Place black beans, corn, tomatoes, scallions and cilantro in a medium bowl. Toss with dressing to coat.
- 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).
- 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.
* 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.
