Black Bean Salad
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Black Bean Salad
Ingredients
Scale
- 1 lb cooked Doudlah Farms Organics Black Beans, rinsed and drained
- 1 ½ cups corn kernels, defrosted if frozen (3 ears of grilled corn on cobb works best)
- ½ cup chopped shallots or Red Onion
- 1 jalapeño pepper, seeded and minced, or pickled jalapeño pepper, minced
- 1 red or green bell pepper, seeded and chopped
- 12 ounces cherry or grape tomatoes, halved
- 2 tbsp lime juice
- 1 tbsp extra-virgin olive oil or avocado oil
- ¼ tsp cumin and/or ½ tsp chili powder or cayenne (optional)
- Pinch to ½ teaspoon sugar to taste to offset acidity
- Salt and pepper to taste (smoked salts are good too if using chili powder)
- 1–2 avocado, seeded, peeled, and cut into chunks
- ½ cup chopped fresh cilantro (handful)
- Serve with lime wedges
Instructions
Step 1
Soak beans overnight or 6-8 hours. Drain and add fresh water to cover approximately 6-8 cups, bring to boil for 10 minutes and simmer until tender (60-90 minutes). For salads, I like my beans just a little less tender so they are not mushy and firm, but not hard.
Step 2
In larger bowl, mix the beans, corn, onion, jalapenos, tomatoes, red bell pepper, lime juice, oil, and optional seasonings.
Step 3
Add sugar, salt and pepper to taste.
Step 4
Before serving, gently fold in the chopped avocados. If you make ahead, the beans will soak up dressing. Add another 2 tbsp lime juice and 1 tbsp olive oil to add more dressing.
Step 5
Serve with lime wedges and chopped fresh cilantro.