Fiesta Black Bean Salad with Avocado and Lime
Try this Fiesta Black Bean Salad with Avocado and Lime recipe, or contribute your own.
Try this Fiesta Black Bean Salad with Avocado and Lime recipe, or contribute your own.
- 1/4 cup chopped fresh cilantro
- 1 cup grape tomatoes halved
- 2 tbsp lime juice
- 1 small red bell pepper chopped
- 1/2 cup diced red onion
- fiesta black bean salad with avocado and lime
- 2 ripe avocados diced
- 1 (15-ounce) can no-salt-added black beans rinsed and drained
- 1 (15-ounce) can no-salt added white beans rinsed and drained
- 1 cup shredded romaine lettuce
- 1 cup roasted corn or 1 (15-ounce) can sweet corn drained
- 1 small jalapeno pepper finely diced
- 1/2 cup toasted pumpkin seeds (optional)
- Carbohydrate 2.96680350024644 g
- Cholesterol 0 mg
- Fat 0.124542875016707 g
- Fiber 0.874439997017196 g
- Protein 0.552699000070597 g
- Saturated Fat 0.016087200000549 g
- Serving Size 1 1 -10 (53g)
- Sodium 3.89392500140997 mg
- Sugar 2.09236350322924 g
- Trans Fat 0.0488746125062225 g
- Calories 14 calories
Step-by-step
- In a large bowl, combine all ingredients.
- Toss to combine.
- Cover and chill until ready to serve.
Preparing dishes with multiple fresh produce items often leaves cooks constrained by rapid spoilage and texture degradation. This recipe manages that constraint by combining sturdy legumes with delicate fruits in a single vessel. Rinsing canned beans thoroughly removes excess canning liquid, which prevents excess starch from turning the dressing watery over time. When storing leftovers, press a sheet of plastic wrap directly onto the surface of the salad to minimize oxygen exposure and prevent the diced avocados from oxidizing prematurely. Consume the chilled mixture within 48 hours for optimal texture.
Second-day transformations rely on how the ingredients hold up in storage. While canned corn provides consistent sweetness year-round, roasting fresh corn ears on a cast-iron skillet at 450 degrees Fahrenheit until charred introduces a smoky depth that standard canned varieties lack. Similarly, substituting raw red onion with quick-pickled shallots softens the pungent bite without altering the moisture balance of the bowl. If the refrigerated salad appears dry after a day of resting, whisk a teaspoon of fresh lime juice with two teaspoons of neutral oil and fold it gently into the mixture to revive the bright acidity.
