Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
It's perfect for entertaining because it's festive and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits.
It's perfect for entertaining because it's festive and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits.
- 2 teaspoons salt
- 2 cloves garlic minced
- 2 tablespoons sugar
- 2 15- ounce can black beans rinsed and drained
- 3 ears fresh corn cooked, cooled and kernels cut off the cob
- 2 red bell peppers diced
- 2 tablespoons minced shallots (you’ll need one medium shallot)
- â¼ teaspoon cayenne pepper
- 9 tablespoons extra virgin olive oil (i like colavita)
- 6 tablespoons fresh lime juice
- 1 teaspoon lime zest (be sure to zest limes before juicing th
- â½ cup chopped cilantro plus more to garnish
- 2 hass avocados diced
- Carbohydrate 124.580772368489 g
- Cholesterol 0 mg
- Fat 5.1873308315467 g
- Fiber 10.4260163050109 g
- Protein 11.0541417876398 g
- Saturated Fat 0.75156987523058 g
- Serving Size 1 1 (201g)
- Sodium 41.5637631106742 mg
- Sugar 114.154756063478 g
- Trans Fat 0.808943767786993 g
- Calories 562 calories
Step-by-step
- Combine all ingredients except 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 a few sprigs of freshly chopped cilantro if desired.
- Serve at room temperature.
Standard ingredient lists omit how acid fundamentally alters bean skins over prolonged resting periods, turning a rigid legume tender without heat.
- Zest the limes before cutting them; a flat fruit surface makes releasing the essential oils into your microplane impossible once halved.
- Rinse canned black beans thoroughly under cold running water until the canning liquid foam completely disappears to prevent a metallic aftertaste in the dressing.
- Cut the red bell peppers into uniform quarter-inch dice so every spoonful contains a balance of crunch and moisture.
- Fold the diced Hass avocados in precisely zero to ten minutes before service to prevent premature oxidation and mushy textures.
- Chill the mixture for a minimum of four hours to let the sugar and salt dissolve fully into the lime juice.
Proper seasoning relies entirely on complete dissolution of the sugar crystals in the acidic lime juice before it coats the vegetables. Rest the dressing base for five minutes after whisking to ensure balance.
