One of my readers, Ellen, emailed me this recipe for black bean salad. It is one of the most well-liked dishes on my website and a big crowd-pleaser. The black bean salad with corn and avocado may be prepared ahead of time, and it tastes even better the longer it rests, so it’s a great option for entertaining. For a tasty (and simple!) picnic, try serving it with my blackened chicken and cornbread or my grilled tequila lime chicken. Alternatively, serve it with chicken quesadillas and tortilla chips for scooping as part of an appetizer dish.
What You’ll Need To Make Black Bean Salad with Corn, Avocado & Lime Vinaigrette
- Black Beans: serve as the salad’s substantial foundation, adding texture and protein.
- Corn: enhances the crunch and sweetness of the salad and adds to its brilliant color.
- Red Peppers: Add some vibrant hues and succulent sweetness to the salad.
- Garlic and Shallots: Infuse the black bean salad with corn and avocadowith aromatic depth of flavor.
- Salt and Cayenne Pepper: Season the salad, balancing flavors and adding a hint of heat.
- Sugar: balances the acidity of the lime juice and enhances the flavor profile of the salad overall.
- Extra Virgin Olive Oil: creates a smooth, rich vinaigrette that unites the components.
- Lime Zest and Lime Juice: Provide brightness and tanginess, elevating the salad’s flavors.
- Fresh Cilantro: gives the salad a burst of freshness and a hint of herb scent.
- Avocado For Breakfirst: add richness and creaminess that perfectly balances the other elements. See my detailed instructions on how to chop an avocado if you’re not sure how to prepare them most effectively.
Step-by-Step Instructions
- Begin by cooking the corn in boiling salted water.
- It only takes a few minutes, and you want it to be really crispy. To stop the cooking process, give the corn a quick rinse under cold water.
- After placing the corn on a fresh dish towel placed over a chopping board, cut the kernels off the cobs with a serrated knife. (The dish towel keeps the corn from bouncing around and dries it off)
- Next, rinse and drain the black beans.
- Add the black beans and corn to the remaining ingredients (except from the avocado).
- Toss and chill until ready to serve.
- Dice the avocado and add it to the salad just before serving. To prevent the avocado from browning, it’s crucial to add it right before serving.
- After giving it a good toss, taste and adjust the seasoning as needed. The tastes tend to mellow in the refrigerator, so you might find that it needs a spritz of lime juice or a little extra salt.
That’s all there is to it. Enjoy!
