Black Bean and Corn Salad

 

Make up to 24 hours ahead.

 

½ C fresh lime juice

2/3 C olive oil

1 large clove garlic, minced

1 t salt

1/8 t cayenne pepper

3 C cooked black beans*

1 ½ C frozen whole kernel corn, thawed

1 avocado, halved, seeded, peeled, and diced

2 medium tomatoes, chopped

2/3 C chopped fresh cilantro

½ C chopped green onion

1 jalapeno pepper, seeded, and finely chopped

 

For dressing, whisk together lime juice, oil, garlic, salt, and cayenne until well mixed.

In a very large salad bowl, gently combine beans, corn, avocado, tomatoes, cilantro, green onion, and jalapeno. Add dressing; toss to coat. Cover and chill for 2 to 24 hours. Makes 6 to 8 servings.

 

*Note: Rinse and drain ½ lb. (1 ¼ C) of dried black beans. In a 4- to 6-quart Dutch oven, combine beans and 4 C cold water. Bring to boiling; reduce heat and simmer for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse. In the same Dutch oven, combine beans, 4 C fresh water and 1 t salt. Bring to boiling; reduce heat. Simmer, covered for 1 to 1 ½ hours or until beans are tender. Drain and rinse. Cool and use in salad as directed above.

To use canned beans, drain and rinse two 15 oz. cans black beans. Add to remaining ingredients and reduce salt to ½ t.