60 minutes
A colorful and flavorful Southwestern salad made with black beans, corn, red bell peppers, garlic, shallots, and avocados, all dressed in a zesty lime and olive oil dressing.
Black Beans, rinsed and drained
0 oz
Fresh Cooked Corn, kernels from 3 ears
cups
Bell Pepper, diced
cups
Garlic, minced
teaspoons
Shallots, minced
tablespoons
teaspoons
teaspoons
tablespoons
Lime Zest, zest from 5 to 6 limes
teaspoons
Lime Juice, juice from 5 to 6 limes
tablespoons
Cilantro, chopped
cups
Hass Avocados, chopped
each
1. Combine Ingredients
Begin by combining the black beans, corn kernels, diced red bell peppers, minced garlic, and minced shallots in a large bowl.
2. Add Seasonings and Mix
Add the salt, cayenne pepper, and sugar to the mixture. Pour in the extra virgin olive oil, then add the lime zest and juice. Lastly, fold in the chopped fresh cilantro. Mixing the salad thoroughly ensures that all the ingredients are well-distributed, enhancing the flavors as they meld together.
3. Chill the Salad
Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes, or up to overnight if you prefer to prepare it ahead of time. Chilling allows the ingredients to marinate, making the flavors more pronounced and refreshing.
4. Add Avocados and Garnish
Just before you are ready to serve, gently fold in the chopped avocados. This ensures that the avocados remain intact and do not become mashed, keeping the texture of the salad vibrant and varied. Once the avocados are incorporated, garnish with additional chopped cilantro if desired.
Comments (0)