Ingredients Jump to Instructions ↓

  1. 2 lbs. black beans (I have a pressure cooker, but go ahead, use 2 15 oz. cans, well-rinsed.)

  2. 2 lbs. cooked sweet corn , cut from the cob (OK, you can use 2 - 15 oz. cans of whole kernel corn or 2 lbs. of frozen corn , drained)

  3. 8 green onions , diced

  4. 2 cloves garlic , large, minced

  5. 2-3 jalapeno peppers , cleaned, diced (more if you like)

  6. 1 green Bell pepper , cleaned, diced (I also sometimes add a small sweet red pepper, for both sweetness & color)

  7. 1 ripe avocado , large, pitted, peeled and diced

  8. 1 jar (4 oz) pimentos , drained

  9. 3 tomatoes , seeded & diced

  10. 1C fresh cilantro , chopped sea salt & fresh cracked black pepper to taste The Dressing

  11. 3 T fresh lime juice

  12. 2 T fresh orange juice

  13. 2-1/2 tsp lime zest

  14. 1/2 tsp ground cumin sea salt & fresh cracked black pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine all the salad ingredients in a large bowl. Season with the salt & pepper. Whisk the dressing vigorously to incorporate. Add the dressing to the salad and gently toss to combine everything. Chill until ready to serve. Lightly toss again prior to serving. Prepare this salad at least 4 hours prior to serving to let everything - except the avocado - marry joyfully in the bowl. You do want to let the avocado bathe in the lime juice of the dressing - better presentation that way, and you can store the avocado pieces in a small container. Then, pour the dressing off the avocado and mix the salad with the dressing, then dress the top of the salad with the avocado pieces at service. Very pretty dish & the absence of any oil seems to make all the veggies sparkle in a light citrus glow. You want this salad well chilled, but if you don't bathe the avocados in the dressing first, they will end up looking like grey lumps of pork as the air hits them.


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