Avocado, black bean, corn salad with a tangy/citrusy/spicy dressing.
Southwestern Salad
Ingredients
Ingredients by volume:
- 15 oz canned corn
- 30 oz canned black beans
- 2 bell pepper (preferably red bell peppers)
- 1 shallot
- 2 cloves garlic
- 1 lime
- .5 cup olive oil
- 4 tbsp lime juice (or all that's available in the above lime)
- 2 tbsp lemon juice (or all that's necessary to make a total of 6 tablespoons in combination with the lime juice)
- 2 tbsp agave
- 1 pinch ground cayenne pepper (or as much as 1/4 tsp, depending on spiciness preference)
- 2 tsp salt
- 3 large avocado
Ingredients by weight:
- 425 g canned corn
- 850 g canned black beans
- 500 g bell pepper (preferably red bell peppers)
- 175 g shallot
- 10 g garlic
- 125 g lime
- 105 g olive oil
- 60 g lime juice (or all that's available in the above lime)
- 29 g lemon juice (or all that's necessary to make a total of 90 g in combination with the lime juice)
- 41 g agave
- .1 g ground cayenne pepper (or as much as .6 g, depending on spiciness preference)
- 12 g salt
- 800 g avocado
Instructions
- Prepare the salad: drain the corn and black beans, and put them in a large bowl. Dice the bell peppers and add them to the same bowl.
- Prepare the dressing ingredients: finely mince the shallot and either mince or press the garlic. Zest and juice the lime. A microplane works well for zesting the lime and for grating the garlic, if you have one available.
- Mix the dressing: combine the olive oil, lime zest, lime and/or lemon juice, agave, minced shallot, minced/pressed garlic, cayenne pepper, and salt in a small bowl or in a food processor.
- Combine everything except for the avocado, mixing well. If desired, chill for a few hours before serving.
- Immediately before serving, dice or scoop out spoonfuls of the avocados and combine with the rest of the salad.
Inspired by Once Upon a Chef.