Black Bean Salad
Yield: 8 Servings
2 Cans Black Beans, Drained and Washed
2 Cups Fresh or Frozen Corn
1 Cup Diced Red Bell Peppers
¾ Cup Sliced Scallions, Greens Included
¼ Cup Minced Fresh Cilantro
3 Tablespoons Corn Oil
2 Teaspoons Bravo! Seasoning or
½ Teaspoon Ground Telicherry Peppercorns
Tri-Colored Tortilla Chips, Julienned or Crushed
Multi-Colored Crumbled or Julienned Tortilla Chips
Food stylists think about how to create subtle contrasts in a meal. While this recipe is decidedly “Southwest,” we use it often at the farm for the contrast it can bring to other dishes in terms of color, texture, and taste. But aside from this, we love the flavor and freshness it brings to many of our meals.
Place beans in a large mixing bowl. Add corn, peppers, scallions, and cilantro; toss to combine. Cover and refrigerate for 1-2 hours.
Whisk together oil, juice from 2 limes, seasoning blend, salt, and pepper. Set aside and allow to stand for 20-30 minutes.
When ready to serve, dice 1 ½ avocoado and toss into the bean mixture. Pour the lime vinaigrette along the inside of the bowl and toss gently to coat the salad. Be careful not to crush or mash the avocados in the process.
Transfer salad to a serving platter. Slice remaining avocado to garnish the top. Sprinkle juice from remaining lime over the sliced avocados, and garnish with tortilla strips or chips.