Black Bean Salad with Cilantro-Lime Vinaigrette

By Angel Luk on

This recipe serves well as a side dish, but can be turned into a full sized meal if served with cooked quinoa or another whole grain of your choice.


Ingredients

  • 15 oz can black beans, drained and rinsed
  • 1 fresh corn cob, boiled, kernels removed
  • 1 red bell pepper, diced
  • 1 garlic clove, minced
  • 1 tablespoon shallots, minced
  • Ripe avocado

Dressing

  • 4 tablespoon extra virgin oil olive
  • ½ teaspoon lime zest
  • 3 tablespoon lime juice
  • 1 teaspoon salt
  • ¼ cup fresh cilantro, chopped
  • Optional – pinch cayenne pepper


Instructions

  1. Combine prepared black beans, corn, red pepper, garlic and shallots.
  2. For the dressing, combine salt, cayenne, olive oil, lime zest and juice. Pour over the black bean mixture and stir. Cover and chill for a few hours or overnight.
  3. Remove from fridge, dice the avocado and mix into salad. Garnish with more cilantro if desired.


TIPS:

Corn not in season? Substitute with canned corn kernels. Use ¾ cup per 1 ear of fresh corn as a rule of thumb.

This recipe serves well as a side dish, but can be turned into a full sized meal if served with cooked quinoa or another whole grain of your choice.

You can even fill it into a whole grain pita or wrap for a quick grab and go lunch.

You can visit Angel's site here.