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A colorful salad in a bowl features black beans, grilled corn, cherry tomatoes, red onion slices, avocado, and fresh basil leaves enhanced with a hint of garlic. The ingredients are mixed together, creating a vibrant and appetizing dish.

Black Bean Salad


  • Author: Lucy Doudlah

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)
  • 12 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.