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.
|For the dressing:|
plus 2 teaspoons
about 1 1/2 each limes
or as needed
olive oil, extra-virgin
|For the salad,|
fresh, from about 2 ears, or frozen and thawed
orange bell pepper
finely chopped, about 1/4 cup
1 can, drained and rinsed
freshly ground to taste
hass, halved, seeded and diced
freshly chopped, both leaves and stems
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.