Let the kosher adventures begin – Black Bean Salad
Okay folks, let’s start with something simple. How about a parve salad alternative for your shabbis table? I love this recipe. I discovered it on my new obsession, Pinterest. I have altered it slightly for my tastes and through trial and error. This is a great fresh dish and packed with protein.
Black bean and avocado salad
Serving Size: 6-8
- 2 15-ounce can black beans, rinsed and drained
- 3 ears fresh corn, cooked, cooled and kernels cut off the cob (Frozen corn works very well for this when corn is out of season. Use one 10 oz package to equal the fresh corn.)
- Handful of yellow cherry tomatoes (I like these because they are fresh and crunchy. You can sub other tomatoes or peppers here)
- 2 cloves garlic, minced
- 2 tablespoons minced shallots (approx one medium shallot)
- 2 teaspoons salt (Be very careful on this measurement. It can easily get over salty! I recommend starting with less and working up. You can always salt to taste.)
- ¼ teaspoon cayenne pepper (Be very careful on this measurement. It can easily get over spiced!)
- 2 tablespoons sugar
- 7 ish tablespoons extra virgin olive oil (I usually free pour.)
- 6 ish tablespoons fresh lime juice (I also usually free squeeze.)
- 1 teaspoon lime zest (Zest limes before juicing them.)
- 2 avocados, diced
There are two ways to do this. Method one is very proper… great for shabbat (toss the avocados in before serving) and the second method is how I usually do it… less concern for the mashing. Number 1 will give you pretty results. Number 2 is ready right away.
- Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. (That is never desired in my house! We aren’t cilantro fans.) Serve at room temperature.
- Combine all ingredients in a large bowl, leaving avocados for last, and mix well. Serve right away. Store leftovers in an airtight container (I prefer glass) in the fridge and serve later. The flavors will continue to meld the longer it sits. Serve at room temperature.
Thanks to OnceUponAChef.com for the original recipe and the inspiration.
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