Thank You and Black Bean Salad Recipe

[Guest guest]

Hi Everyone,

 

Thanks for all the great recipes! I look forward to trying them all.

 

Here is one of my favorites and lunch staple. I hope you enjoy it!

 

Black Bean Salad with Avocado

Ingredients

Dressing

• 1 small clove garlic

• Pinch salt, plus 2 teaspoons

• Juice 1 1/2 limes (about 3 tablespoons)

• 2 teaspoons kosher salt (try 1 tsp. first and add another later if needed)

• 1/4 teaspoon chili powder

• 1/4 cup extra-virgin olive oil

Salad

• 1 cup fresh corn kernels (from about 2 ears) (I use frozen sometimes too)

• 1 orange or red bell pepper, diced

• 1/2 small red onion, finely chopped (about 1/4 cup)

• 1 tablespoon extra-virgin olive oil

• 1 (15-ounce) can black beans, drained and rinsed

• Kosher salt

• Freshly ground black pepper

• 1 cup cherry tomatoes, quartered

• 1 small hass avocado, halved, seeded and diced

• 1/4 cup chopped fresh cilantro, leaves and stems

Directions

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt,

and, with the flat side of a large knife, mash and smear the mixture to a coarse

paste. Whisk the garlic paste, lime juice, salt and chili powder together in a

bowl. Gradually whisk in the olive oil, starting with a few drops and then

adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until

beginning to brown over medium-high heat in a skillet. Toss in the black beans

and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning

with salt and pepper. Remove from the heat and gently fold in the tomatoes,

avocado, and cilantro. Serve.