Ingredients
For the salad
- 1 lb dry black beans sorted and soaked for 24 hours
- 1 red bell pepper
- 1 green or yellow bell pepper
- 4 scallions
- 3 ears fresh corn
- 2 cloves garlic minced
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp fresh cilantro chopped
- 2 ripe avocados peeled and diced
For the vinaigrette
- ¼ cup red wine vinegar
- Juice of 2 limes
- 1 tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups olive oil
Instructions
- Cook the beans: Drain soaked black beans and transfer to a large stockpot. Cover with fresh water by several inches. Bring to a boil, then reduce to a simmer. Cook for about 1 hour, or until beans are tender inside but still hold their shape. Drain, rinse with cold water to cool and transfer to a large serving bowl.
- Prepare the vegetables: Bring a pot of water to a boil. Blanch the red and green bell peppers, whole scallions and ears of corn for 1 to 2 minutes. Remove and cool. Dice peppers into 1/4-inch pieces. Slice scallions thinly. Cut corn kernels from the cobs. Add all to the bowl with the beans. Stir in minced garlic, salt and black pepper.
- Make the vinaigrette: In a bowl, whisk together red wine vinegar, lime juice, Dijon mustard, salt and pepper. Slowly drizzle in olive oil while whisking until emulsified and slightly thickened.
- Dress the salad: Pour half of the vinaigrette over the bean mixture and toss gently to combine. Reserve remaining vinaigrette for serving.
- Finish the salad: Stir in chopped cilantro. Gently fold in diced avocado, being careful not to mash.
- Adjust and chill: Taste and adjust seasoning with additional salt, pepper or lime juice if needed. Cover and refrigerate for several hours before serving to allow flavors to develop. Serve with additional vinaigrette as desired.
Nutrition
Serving: 251g | Calories: 677kcal | Carbohydrates: 27g | Protein: 8g | Fat: 62g | Saturated Fat: 9g | Sodium: 761mg | Potassium: 633mg | Fiber: 10g | Sugar: 4g | Iron: 2mg