Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup of fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup of lime juice
- 1/4 cup of olive oil
- 1 teaspoon of ground cumin
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the black beans, corn, red and green bell peppers, red onion, jalapeño pepper, and cilantro.
2. In a separate small mixing bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper.
3. Pour the dressing over the black bean mixture and toss to coat.
4. Gently fold in the diced avocado.
5. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 7g
Substitutions for ingredients:
- Instead of canned corn, you can use fresh or frozen corn kernels.
- If you don't have fresh cilantro, you can use dried cilantro or substitute with parsley.
Variations:
- Add diced tomatoes for extra freshness.
- Use quinoa instead of black beans for a gluten-free option.
- Add diced grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to drain and rinse the black beans and corn well to remove excess salt and liquid.
- For a spicier salad, leave the seeds in the jalapeño pepper.
- To prevent the avocado from turning brown, toss it with a little bit of lime juice before adding it to the salad.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro or avocado slices.
Garnishes:
- Additional cilantro or avocado slices.
Pairings:
- Serve with tortilla chips or as a side dish to grilled chicken or fish.
Suggested side dishes:
- Grilled corn on the cob
- Mexican rice
- Roasted sweet potatoes
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of lime juice.
- If the salad is too spicy, omit the jalapeño pepper or reduce the amount used.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Black bean salad is a popular dish in Southwestern cuisine, which combines flavors and ingredients from Mexican, Native American, and Spanish cultures.
Flavor profiles:
- This salad is fresh, tangy, and slightly spicy.
Serving suggestions:
- Serve as a side dish or as a main course for a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Spicy, Refreshing, Savory, Zesty