Description
A bold and nutritious salad featuring black beans, charred corn, avocado, and a zesty lime-cilantro dressing, perfect as a meal or side.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 large avocado, chopped
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 4 cups chopped romaine lettuce (or massaged kale)
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt
- 1 teaspoon maple syrup
- 1 bell pepper, diced
- 2 cups corn (fresh or frozen)
Instructions
- Char corn and diced red bell pepper in a hot skillet or under a broiler until blackened, about 6–8 minutes.
- In a bowl, combine black beans, avocado, cherry tomatoes, red onion, and cilantro.
- In a jar or blender, mix lime juice, olive oil, cilantro, cumin, garlic, salt, and maple syrup, and emulsify.
- Toss charred corn and peppers with the bean mixture and chopped romaine.
- Drizzle with dressing and let sit for 8–10 minutes before serving.
Notes
For best results, dress the salad just before serving to prevent sogginess. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Quick char/saute and bowl assembly
- Cuisine: Southwestern