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