Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Dried black beans - -

  2. 30 oz 852g -canned black beans - -

  3. 1/3 cup 78ml Freshly squeezed lime juice

  4. 1/2 cup 118ml Olive oil

  5. 1 Garlic clove - minced

  6. 1 teaspoon 5ml Fine sea salt

  7. 1/8 teaspoon 0.6ml Cayenne pepper

  8. 2 Corn - - (kernels cut off)

  9. 1 1/2 cups 93g / 3 1/3oz - - (thawed) frozen corn

  10. 1 Avocado - - peeled, stone removed Cut into 1/2-inch pieces

  11. 1 Red bell pepper - seeded (small) And cut into 1/2" pieces

  12. 2 Tomatoes - - cut into 1/2-inch (medium)

  13. 6 Green onions - with tops Finely chopped

  14. 1 Fresh hot chile pepper - - seeded and minced

  15. 1/2 cup 8g / 1/3oz Coarsely chopped cilantro - -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans. Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender.

  2. 1/2 to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool. Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar. Cover with the lid and shake until the ingredients are well mixed. In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime Dressing and pour it over the salad. Stir until well coated. (The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.) Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.


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