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LAUREN FARMS BLACK BEAN SALAD

    DRESSING
  • 1 small garlic clove
  • 3 Tablespoons lime juice
  • Salt or Kosher salt to taste
  • ¼ teaspoon chili powder
  • ¼ cup extra-virgin olive oil

    SALAD
  • 1 cup fresh (about 2 ears) or frozen corn kernels
  • 1 orange (or red) bell pepper, diced (add a green if desired)
  • ½ small red onion, finely chopped
  • 1 Tablespoon extra virgin olive oil
  • 1 (15 oz.) can black beans, drained and rinsed
  • Salt & freshly ground black pepper to taste
  • 1 cup cherry tomatoes, halved (or Roma, diced)
  • 1 avocado, halved, seeded and diced in large pieces
  • ¼ cup chopped fresh cilantro, leaves & stems (we prefer parsley or just omit)
1. Mix dressing and salad ingredients and toss to coat evenly. Adjust salt & pepper.

       Alternate method for warm salad: Cook corn, pepper and onions in olive oil
over medium heat. Toss in the black beans and cook until warm. Add dressing.
Adjust S & P. Remove from heat and gently fold in tomatoes, avocado, and cilantro.