Black Bean Toss-In Salad Recipe

Name: Black Bean Salad
Prep time: PTM
Total time: PTM

Black Bean Salad

INGREDIENTS

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

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.