Description

This sweet and spicy black bean salad is a great summer side, perfect for complementing burgers, ribs or any of your favorite barbecue dishes!

Ingredients

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For the Dressing

1/2 cup lime juice, fresh squeezed
1/3 cup avocado oil or extra virgin avocado oil
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 tablespoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
8-10 drops Tabasco sauce
Pinch of cayenne pepper, to taste

For the Salad

2 (15-ounce) cans black beans, drained and rinsed
1 1/2 cups diced tomatoes, seeded
1 1/2 cups corn, fresh, canned or frozen and defrosted
1 cup celery, chopped
3/4 cup red onion, minced
1 red bell pepper, diced
1 fresh jalopeño, seeded and minced
1/2 cup fresh cilantro leaves, minced
3 ripe avocados

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Instructions

Make the dressing - Combine lime juice, oil, red wine vinegar, brown sugar, mustard, garlic, cumin, chili powder, salt, pepper, Tabasco sauce and cayenne pepper in a jar; cover and shake until well-combined. Alternatively, add the ingredients to a small bowl and whisk.

Make the salad - Mix beans, tomatoes, corn, celery, red onion, red pepper, jalopeño and cilantro together in a shallow bowl. Pour dressing over bean mixture and toss to coat. Cover and chill 1 hour or up to 1 day. Add avocados and toss just before serving.

Notes

Salad can be made and refrigerated (sans avocado) up to one day in advance. Add avocado just before serving.
Jalopeño should be seeded before using - the seeds give the pepper its heat. Remove seeds under running water.