Wednesday, June 27, 2012
It was just Abigail and I for dinner tonight, and we couldn't get enough of this salad. I cooked the black beans early in the day before the temperature sky-rocketed. We assembled the salad together this afternoon, leaving it to marinate in the refrigerator while we made a quick trip to the library.
Salad + watermelon for supper, were followed by a huge pot of stove-popped popcorn prepared in coconut oil and sprinkled with nutritional yeast and an evening of reading on the sofa. Yep, it was a perfect night!
Black Bean Salad with Corn, Peppers, Avocado & Lime Dressing
6 c. cooked black beans (You can use 2 15-oz cans)
2 14 oz. can Green Giant White Shoepeg whole kernel corn, vacuum packed
2 red bell peppers, diced
2 cloves garlic, minced
2 green onions, diced- including stems
2 teaspoons salt
1/4 tsp. cayenne pepper
1/2 c. extra virgin olive oil
zest from 2 limes
lime juice from 2 fresh limes
1/2 c. chopped fresh cilantro
2 Hass avocados, cubed
Combine all ingredients except for the avocados in a large bowl. Mix well. Cover and chill a few hours or overnight. Right before serving, add diced avocados.
Adapted from Once Upon a Chef