Black beans, corn, avocado, tomato, green onions, garlic,
olive oil, lime juice. Hooked yet?
Summertime is great for a refreshing, healthy salad, but it’s
certainly a welcome dish any time of year. Black beans provide high quality fiber,
corn kicks in a good dose of vitamins and minerals, and avocado a creamy
smoothness. The cumin, cilantro, and dressing of oil and lime juice give it an
authentic southwestern tang.
But the main difference in this recipe which sets it apart
from similar efforts is the sautéing of the corn. That lightens and sweetens
the corn and helps balance the main ingredients.
While some unfortunate folks experience cilantro as tasting
like soap, to the rest of us it’s a great southwestern kick, a great way to top
off this salad.
Prep is about 20 minutes. Enjoy!
Ingredients
Dressing
·
3 green onions, sliced thin
·
3 TBS lime juice (2 limes)
·
2 TBS extra virgin olive oil
·
¼ tsp salt
·
¼ tsp fresh ground black pepper
Salad
·
1 TBS extra virgin olive oil
·
12 oz. frozen yellow sweet corn kernels
·
15 oz. can black beans, salt-free, drained
·
1 plum tomato, chopped
·
1 avocado, halved and cut into ½” pieces
·
2 cloves garlic, minced
·
1 TBS cumin powder
·
2 TBS medium salsa verde (green salsa)
·
3 TBS cilantro, washed, patted dry, and chopped
·
Salt to taste
·
Fresh ground black pepper to taste
Procedure
Dressing
Place sliced green onion, lime juice, olive oil (2 TBS),
salt and pepper in a small bowl. Season with salt and pepper. Mix thoroughly
and let stand.
Salad
Heat olive oil (1 TBS) in a medium skillet over medium heat.
Add corn and stir occasionally to avoid sticking. Sauté till corn is cooked, 5-6
minutes.
In a large bowl, place black beans, sautéed corn, chopped
tomato, and avocado pieces. Add garlic, cumin, and salsa verde, toss well and
allow to stand for several minutes to permit flavors to mingle.
Pour dressing into salad bowl, mix well. Top with chopped
cilantro. Adjust salt and pepper to your taste.
Buon appetito!
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