15 minutes
Elevate your meal with the vibrant Fiesta Bean and Avocado Salad, perfectly blending a medley of fresh, Southwestern flavors into a delightful chopped salad that's versatile enough to be the star of your dining table or a complementary side dish.
0.25 fluid ounces
Fresh Lime Juice, from about 2 limes
tablespoons
Shallots, minced
each
teaspoons
to taste
Black Pepper, freshly ground
to taste
Black Beans, rinsed
0 oz
Grape Tomatoes, halved
0 oz
Corn Kernels, frozen and thawed
cups
Romaine Lettuce Hearts, cut into 1/2-inch pieces
0 oz
Pepper Jack Cheese, shredded
0 oz
Ripe Avocado, cut into 1/2-inch pieces
each
cups
1. Dressing Creation
In a large bowl, whisk together the olive oil, lime juice, minced shallot, chili powder, and 1/2 teaspoon each of salt and pepper until well combined.
2. Bean Mixture
Add the rinsed black beans, halved grape tomatoes, and thawed corn kernels to the bowl with the dressing. Gently toss to ensure the ingredients are evenly coated. Allow the bean mixture to sit for 10 minutes, enabling the flavors to meld.
3. Salad Assembly
To the bean mixture, add the chopped romaine lettuce, shredded pepper Jack cheese, diced avocado, and fresh cilantro leaves. Sprinkle with an additional 1/4 teaspoon each of salt and pepper. Gently toss everything together to distribute the dressing and seasonings throughout the salad.
4. Final Touches
Taste and adjust the seasoning with additional salt and pepper if necessary. Once seasoned to your liking, transfer the salad to a serving platter and it's ready to be enjoyed.
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