Serves 6: A huge crowd-pleaser. The salad is ideal for entertaining because you can make it ahead of time — in fact, you should because it gets better and better the longer it sits.
Tools Needed:Zester or very fine shredder, knife, cutting board, small mixing bowl, large serving bowl
- 1 lb. cooked black beans
- 2 avocados, chopped
- 2 cloves garlic, crushed and minced
- 2 tsp. salt
- ¼ tsp. Cayenne pepper
- 1 Tsp. lime zest
- ½ cup chopped cilantro or parsley
- 3 ears fresh cooked corn, cut off the cob
- 2 red bell peppers, diced
- 2 Tbsp. minced shallots or onions
- 2 Tbsp. sugar
- 9 Tbsp. extra virgin olive oil
- 6 Tbsp. lime juice
- 1 bag lettuce mix
Before cooking: Wash the vegetables. Keep vegetable scraps for stock in the freezer.
Add everything except the avocados and lettuce mix to the bowl, and mix well. Cover and refrigerate for a few hours, or overnight. When ready to serve, place the lettuce mix in a clean bowl, and add the black bean salad and chopped avocados. Mix gently, trying to avoid crushing the avocados. Serve at room temperature.
Nutritional Facts: Serving size: 1/6 of salad ~ Calories per serving- 464 ~ Carbohydrates: 52g ~ Sodium: 591g ~ Protein: 13g ~ Fat: 24g ~ Saturated Fat: 3g ~ Fiber: 15g ~ Sugar: 7g