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Bean/Grain: Miami Black Bean & Corn Salad

Source of Recipe

Pillsbury


List of Ingredients

SALAD:
2 large ears corn, husks removed
1 15 ounces can black beans, drain and rinse
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 ripe avocado
8 lettuce leaves

DRESSING:
1 orange
1 lime
1/4 cup oil
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt


Recipe

Bring 2 quarts water to a boil in a large saucepan over high heat. Add corn and cook for 5 minutes. Drain and rinse with cold water to stop cooking. Cut kernels from ears of corn and place in medium bowl. Add beans, bell pepper, onion and cilantro.

Grate peel from orange and lime. Place peel in small nonmetal bowl. Squeeze juice from orange and lime and add to the bowl. Add oil, hot pepper sauce and salt, stirring well to combine. Add to black bean mixtue and mix well. Refrigerate at least 30 minutes before serving. Just before serving, peel, pit and dice avocado. Add avocado to salad mixture, stirring gently to combine. Serve on lettuce-lined plates.