Black Bean, Corn and Bell Pepper Salad
Black beans and fresh veggies make a delicious, refreshing yet whole some salad. Serve it as a side dish or a simply delicious main dish with some good quality bread.
Ingredients
| For the dressing: | |||
| 1 | small |
garlic cloves
|
* |
| 1 | pinch |
salt
plus 2 teaspoons |
* |
| 3 | tablespoons |
lime juice
about 1 1/2 each limes |
|
| 2 | teaspoons |
kosher salt
|
|
| ¼ | teaspoon |
chili powder
or as needed |
* |
| 3 ½ | tablespoons |
olive oil, extra-virgin
|
|
| For the salad, | |||
| 1 | cup |
corn
fresh, from about 2 ears, or frozen and thawed |
|
| 1 | each |
orange bell pepper
diced |
* |
| ½ | small |
red onion
finely chopped, about 1/4 cup |
|
| 1 | tablespoon |
olive oil
|
|
| 15 | ounces |
black beans
1 can, drained and rinsed |
|
|
kosher salt
to taste |
* | ||
|
black pepper
freshly ground to taste |
* | ||
| 1 | cup |
cherry tomatoes
halved |
|
| 1 | small |
avocados
hass, halved, seeded and diced |
* |
| ¼ | cup |
cilantro
freshly chopped, both leaves and stems |
|
Directions
For 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.
Mix together the garlic paste, lime juice, salt and chili powder together in a bowl.
Gradually add the olive oil and whisk, starting with a few drops and then pouring the rest in a steady stream.
For the salad:
Heat a skillet over medium high heat, add the oil and cook the corn, bell pepper, and onions until beginning to brown, about 5 minutes.
Stir in the black beans and cook until warm, 3 to 5 minutes.
Pour the dressing over and toss to coat evenly.
Adjust seasoning with salt and pepper if desired.
Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.
Serve.
Nutrition Facts
Serving Size 155g (5.5 oz)
