Recently viewed recipes...
See all the recipes in these popular categories!
- Guacamole & Dips
- Salads & Dressings
- Quick and Easy
- Sandwiches, Burgers & Wraps
- Gluten Free
- Dietitian Approved
BLACK BEAN SALAD
Rating4 of 5 1
1 Ratings | 1 Comment(s)
Author: Recipe and photo from America's Test Kitchen. For this and other recipes visit AmericasTestKitchen.com Recipe Provided By the California Avocado Commission
You will need 3 to 4 corn cobs to yield 2 cups of fresh kernels. If using frozen corn, be sure to thaw and drain it.
scallions, sliced thin
lime juice from 3 limes
minced canned chipotle chiles in adobo sauce
Salt and pepper
fresh or frozen corn kernels (see note)
(16-ounce) cans black beans, drained and rinsed
ripe, Fresh California Avocados, peeled, seeded and chopped
tomatoes, cored and chopped
finely chopped fresh cilantro
- Combine scallions, lime juice, chipotle, honey, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 2 tablespoons oil. (Dressing can be refrigerated, covered, for 1 day.)
- Heat remaining oil in large skillet over mediumhigh heat until shimmering. Cook corn until spotty brown, about 5 minutes.
- Add toasted corn, beans, avocados, tomatoes, and cilantro to bowl with dressing and toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Rate this Recipe
Login or Register to rate this recipe.