Black Bean Salad
Servings 6
Equipment
- Glass jar
Ingredients
Vinaigrette:
- ¼ cup vegetable oil
- 2 tbsp red wine vinegar
- 2 tbsp lime juice
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Black Bean Salad:
- 1 (15-oz) can of black beans, drained & rinsed
- ¾ cup frozen corn
- 1 large (or 2 small) Roma tomatoes, seeded & diced, to taste
- 1 avocado, peeled & diced
- ¼ red bell pepper, diced
- ¼ red onion, diced **If the onion flavor is too strong, soak in ice water for 10 minutes before mixing into the salad.
- ¼ cup fresh cilantro
- ½ jalapeno, diced
- Sea salt and freshly cracked pepper, to taste
Serving:
- Tortilla chips
Instructions
- Prepare the vinaigrette by combining the oil, red wine vinegar, lime juice, garlic, sea salt, and freshly cracked black pepper in a small glass jar. Seal and shake well. Set aside to let flavors mingle.
- Assemble the salad by mixing the black beans, corn, tomatoes, avocado, bell pepper, onion, cilantro, and jalapeño in a bowl.
- Drizzle some well-whisked vinaigrette on the salad to taste; toss to coat evenly. Season with sea salt and freshly cracked pepper, if needed.
- Cover and chill until serving time.