Southwest Black Bean Salad with Avocado and Sherry Vinaigrette

This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy.

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Ingredients

Avocado cider dressing

  • 1 avocado, large, peeled and pitted
  • 1 Tbsp. shallots, large, minced                                                     
  • 1 garlic clove, minced
  • 1 1/2 Tbsp. Dijon mustard
  • 1/4 cup sherry vinegar
  • 2 tsp. tarragon, minced
  • 1 tsp. Italian parsley, minced
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. water
  • Salt and ground black pepper, to taste

 Bean salad

  • 3 cups black beans, cooked or canned, drained
  • 2 cups cherry tomatoes, halved
  • 2 cups fresh corn kernels, uncooked                                  
  • 1 cup cucumber, peeled and finely diced                        
  • 1/2 cup celery, finely diced
  • 1/2 cup scallions, diced
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/4 cup Cotija cheese, crumbled                                             
  • 1 Tbsp. lime juice, fresh                                                                
  • 2 heads Bibb leaf lettuce, leaves separated                      
  • 2 avocados, fresh, halved and sliced

Number of Servings : 8

Serving Size: 1 cup

This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy.

Directions

  1. For the avocado cider dressing: In a blender, combine the avocado, shallots, garlic, Dijon, and sherry vinegar and process until smooth. With the motor running, slowly add the oil until thickened and incorporated. Thin with water, if necessary, and then stir in the minced tarragon and parley. Season to taste with salt and pepper.
  2. For the salad: Combine beans, tomatoes, corn, cucumber, celery, scallions, and cojita cheese, if using. Add the dressing and gently stir to coat. Cover and refrigerate at least 2 hours before serving.
  3. To serve, place a Bibb leaf in a chilled bowl and top with some of the salad, and drizzle extra dressing, if desired.  Garnish with sliced avocado.

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.