Ingredients Jump to Instructions ↓

  1. 1 small clove garlic Pinch salt , plus

  2. 2 teaspoons Juice

  3. 1 1/2 limes (about 3 tablespoons)

  4. 2 teaspoons kosher salt

  5. 1/4 teaspoon chili powder

  6. 1/4 c extra-virgin olive oil Salad

  7. 1 c. fresh corn kernels (about 2 ears; or 1 bag of frozen)

  8. 1 orange bell pepper , diced

  9. 1/2 small red onion , finely chopped (about 1/4 c)

  10. 1 T extra-virgin olive oil

  11. 1 (15 oz) can black bean s, drained and rinsed Kosher salt Freshly ground black pepper

  12. 1 c. cherry tomatoes, halved

  13. 1 small Hass avacado, halved, seeded and diced

  14. 1/4 c. fresh cilantro , leaves and stems

Instructions Jump to Ingredients ↑

  1. Dressing Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whist in the olive oil, starting with a few drops and then adding the rest in a steady stream. Salad Cook the corn, bell pepper, and onions in olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avacado, and cilantro. Serve.


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