Borrowed from Ina Garten’s, ‘Barefoot Contessa at Home’, Rebecca made this first! She (Rebecca) has also substituted corn for the black beans and then another friend, Ali, made a version from here with roasted corn (amazing!)…this is definitely a flexible salad and it goes well with just about anything – enjoy!
2 c. grape or cherry tomatoes, halved
1 can (19 oz/540 mL) black beans, rinsed and drained
(1 can (12 oz/341 mL kernal corn, drained, if you wish – or barbecue a few cobs and cut the kernels off)
1 yellow pepper, seeded and diced – I often use 2 peppers
1 small red onion, diced (I roasted mine)
1 jalapeno pepper, seeded and minced (I have left this out, if kids are partaking)
1/2 t. freshly grated lime zest
2 large avocados, seeded, peeled and diced
chopped cilantro for garnish (optional)
1/4 c. EACH freshly squeezed lime juice AND olive oil
1 t. kosher salt AND 1/2 t. freshly ground pepper
1 or 2 cloves of garlic, minced
1/4 t. cayenne (optional)
Add the tomatoes, beans (and corn), yellow pepper, onion, jalapeno and zest to a large bowl. In a container with a good lid, add the dressing ingredients and give them a good shake before pouring over the vegetables and mixing well. Right before you’re ready to serve, carefully fold in the avocados and sprinkle with cilantro (if using) – this is best at room temperature.
- Category: Beans, Salad, Mexican