How many black bean salad recipes are there? I’m not sure, but here is one more to add to the list. It’s no surprise that black bean salad is so popular. You can’t go wrong with it. It has great taste and it’s nutritious. It’s easy to make and economical. This one is my current favorites. I like the surprise of the potatoes and how they add creaminess to the salad along with the avocados in the dressing. Since the avocados contain enough (good) fat on their own there is no need to add any more to the dressing and you still end up with a rich, creamy and flavorful topping.
- 3-4 ears corn, roasted and cut from the cob or substitute approximately 2 cups frozen (thawed) when fresh isn’t available *see notes
- 3 cups cooked black black beans or two 15 ounce cans
- 2 cups grape tomatoes, sliced in half
- 2 cups diced boiled potatoes, cooled
- 1 cup diced red onion
- 1 cup fresh cilantro, chopped
- 2 avocados, pitted and diced
- 3-4 limes, juiced
- 2-3 tbsp white wine vinegar
- 1 tsp ground chili ancho or to taste
- 1/2 tsp ground chili chipolte or to taste
- 1 tsp sea salt
- 1 tsp raw honey or coconut nectar (optional)
- In a large bowl combine the fist 6 ingredients.
- Juice 3 limes and place the juice in the bowl of a food processor along with the avocados, 2 tbsp of vinegar, both chili powders, salt and honey. Process until smooth and creamy. Taste and add the remaining lime juice and vinegar if desired. I like lots of lime flavor so I normally use all 4 limes.
- Pour over the black bean mixture and gently stir to combine.
- Chill 30 minutes to an hour and serve.
Makes approximately 6-8 servings.
Store leftovers in the refrigerator for 2-3 days.
*When fresh corn isn’t available to roast you can roast thawed frozen corn in a dry non stick skillet on high heat, stirring often for 4-5 minutes until lightly browned.