4

Black Bean Salad with Cilantro-Lime Vinaigrette

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

It's Independence Day, folks. Game on.

I have a love/hate relationship with food-oriented holidays. I really like getting together with friends and sharing food, but I don't like deciding what to make. In fact -- I'm whispering here -- sometimes I'll decline potluck-style invitations cause the pressure is just too much. Maybe that's a little dramatic, but it's true. (Unless I'm in charge of dessert. Then it's no problem.)

Perhaps you've found yourself in a similar predicament? If you're ever in a situation where you don't know what to make, Pinterest is the perfect resource. But armed with this suggested recipe you don't even have to go there. This recipe comes together quickly and all the ingredients can be found in one store.

Other things that make this recipe perfect for the Fourth: fresh summer corn, fresh lime juice, fresh cilantro, avocados!

This recipe originally comes from a blog called Once Upon a Chef.

Ingredients:

2 15-ounce cans black beans, rinsed and drained 3 ears fresh cooked corn, kernels cut off the cob 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots, from one medium shallot 2 teaspoons salt 1/4 teaspoon cayenne pepper 2 tablespoons sugar 9 tablespoons extra virgin olive oil 1 teaspoon lime zest (be sure to zest limes before juicing them) 6 tablespoons fresh lime juice 1/2 cup chopped fresh cilantro, plus more for garnish 2 avocados, chopped

Once Upon a Chef says to put everything in a bowl and mix together, but I've now made this recipe twice and I prefer to make the vinaigrette separate.

To make the vinaigrette separate, whisk together the salt, cayenne pepper, sugar, olive oil, lime zest & lime juice. Set aside.

Place the prepared corn, beans, red peppers, shallots, garlic and cilantro into a bowl and mix together. Drizzle the vinaigrette over the mixture and stir until fully incorporated. Cover and chill a few hours or overnight. Gently incorporate the avocados. Serve at room temperature.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.