Summer Salad Series #2
There are a few things I love about this particular summer salad. One, it can be prepared the night or day before. (Just don’t add the avocado as it will oxidize and turn brown) . The individual vegetables, herbs, spices and citrus really meld, resulting in an enhanced super flavourful combination.
Two, it’s tastes incredibly fresh and light. Every bite is a welcome sensory surprise! The lovely lime juice and cilantro give it a Mexican vibe that you and your family or guests will love.
I promise, this will absolutely become a go to salad in your household, with friends pining over the recipe. Enjoy!
Ingredients
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 6 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Black Bean Salad Directions
Combine all ingredients except for 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 more chopped cilantro if desired. Serve at room temperature.
Try this recipe?
Let me know how it turned out!
