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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Black Bean Salad

6.0

3 ears fresh corn

2 (15-oz) cans black beans, drained and rinsed

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots, from 1 medium shallot

2 teaspoons salt

¼ teaspoon cayenne pepper

2 tablespoons sugar

½ cup + 1 tablespoon extra-virgin olive oil, best quality such as Colavita

1 teaspoon lime zest

¼ cup + 2 tablespoons fresh lime juice, from 3 limes

½ cup chopped fresh cilantro, plus more for garnish

2 avocados, chopped

Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs.
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 more chopped cilantro if desired. Serve at room temperature.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 7 weeks ago

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