Southwestern Salad

Avocado, black bean, corn salad with a tangy/citrusy/spicy dressing.

Print Recipe
Southwestern Salad
Cook Time 50 minutes (total time from start to finish)
Preparations
(each preparation makes 10 cups)
Ingredients
Ingredients by volume:
Ingredients by weight:
Cook Time 50 minutes (total time from start to finish)
Preparations
(each preparation makes 10 cups)
Ingredients
Ingredients by volume:
Ingredients by weight:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Combine everything except for the avocado, mixing well. If desired, chill for a few hours before serving.
  5. 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.

 

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