Mexican,  Recipes,  Salads,  Sides

Black Bean Salad with Avocado and Red Pepper

One of my favorite salads to make in the summer, serve it along side anything from a hamburger to my Mojo Pork Tenderloin. This salad also makes a great addition to a make-your-own taco bar, which is how we enjoyed it last week. But I think my favorite way to eat this is over scrambled eggs with a dollop of sour cream – breakfast perfection that I enjoy until the leftovers run out!

Black Bean Salad

 

Love this meal together! http://gatherconnectempower.com/2016/07/mojo-pork-tenderloin/

Black Bean Salad with Avocado and Red Pepper
Author: Kate Wagner
Serves: 8
The dressing really makes this salad and has the perfect amount of zip to really elevate a simple bean salad. This is an ideal make-ahead dish – you can whip up the dressing and toss with the black beans and red peppers, just hold off adding the avocado and cilantro until you are ready to serve. Consider making a double batch of the dressing since you will already have the food processor out. Stored in the fridge, you could marinate chicken, pork, steaks, just about anything…Happy cooking!
Ingredients
  • 1/2 of a Medium red onion, sliced in half
  • 2 Limes, zested and juiced
  • 1 tsp Sugar or Light agave syrup
  • 1 tsp Chipotle chili powder (if you want less heat start with 1/2 tsp and increase after tasting)
  • 2 tsp Minced garlic
  • 1/2 tsp Kosher salt
  • 1/2 cup Canola oil
  • 1 lb, 13 oz can Black beans, drained and rinsed
  • 2 Large red peppers, diced
  • 2 Ripe avocados, diced
  • 1/2 cup Cilantro, finely minced
Instructions
  1. In a food processor add the onion and lime zest and juice and pulse until the red onion has a paste-like consistency. Add the sugar, chipotle chili powder, minced garlic, Kosher salt and canola oil and pulse to mixture is emulsified.
  2. In a large bowl toss the black beans and red peppers with the dressing. At this point you can refrigerate until chilled, allowing the flavors to meld, for 1-2 hours. Allow the salad about 30 minutes on the counter to take the chill off before serving. You can also refrigerate for overnight.
  3. Before serving toss with avocado and cilantro.

 

Leave a Reply

Your email address will not be published. Required fields are marked *