Black Bean, Corn and Avocado Salad
Soak beans overnight in cool water in a large 3-4 quart stockpot, covering the beans by 2-3 inches. The next day, drain and rinse the beans well.
In a large stockpot, cover the beans with cold water by 2 inches. Bring to a boil skimming off any foam, then cover and reduce heat to medium low and simmer until beans are tender, about 1 hour, careful not to overcook. Stir occasionally while cooking. Once cooked, drain, dry well and cool.
Combine beans, corn, tomatoes, red onion, and jalapeno in a large bowl. In a separate bowl, whisk together garlic, red wine vinegar, lime juice and cilantro. Drizzle in olive oil while whisking and season with salt and pepper. Toss vegetables in dressing and chill until ready to serve. Carefully fold in avocados right before serving, season with more salt if desired, and garnish with more cilantro. Serve at room temperature.
Prep time: 20 minutes
Cook time: 1 hour
Serves: 8½ cup servings
- ½ cup corn, fresh or canned
- 1 cup cherry tomatoes, quartered
- 2 tablespoons red onion, small diced
- 1 jalapeno, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- ¼ cup extra virgin olive oil
- ½ cup minced cilantro, plus more for garnish
- 2 Hass avocados, diced
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