This salad is perfect for summer! I served it as part of my Cinco de Mayo menu alongside spicy grilled chicken but this would also make a great dip for tortilla chips, a topper for grilled meats or even on top of lettuce for a fun and interesting light lunch. The possibilities are endless! I was able to prep the salad the day before, only leaving out the avocado until the last minute before serving. The salad keeps great in the fridge and as I found, the longer it sits in the fridge the better it tastes.
Southwest Salad with Lime Cilantro Vinaigrette
For the Salad:
2 cans black beans, drained and rinsed
1 16 oz bag frozen corn, defrosted
2 red bell peppers, diced
For the Dressing:
2 cloves garlic, grated or finely minced
1 medium shallot, grated or finely minced
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
zest of one lime
6 tablespoons fresh lime juice
1/2 cup extra virgin olive oil
1/2 cup cilantro, chopped
In a medium bowl combine black beans corn and red bell peppers. In a jar or storage container with a lid combine the dressing ingredients. Shake to mix. Pour the dressing over the salad ingredients and refrigerate.
When you’re ready to serve, cut the avocado into chunks and gently mix it into the salad.
Note: I knew we weren’t going to eat the entire salad the first night I served it so I took half the salad and put it into another bowl and only used one avocado, reserving the rest of the salad and the other avocado until the next time I served it. This made sure that the avocado was nice and green each time we ate it.
Source: Dainty Chef