Description
Ina Garten’s black bean salad delivers a zesty southwestern symphony of fresh ingredients. Crisp vegetables, tangy lime, and robust beans create a refreshing side dish that invites you to savor each colorful, balanced bite.
Ingredients
Scale
Main Ingredients:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup fresh corn kernels (from about 2 ears)
- 1 orange bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small hass avocado, halved, seeded and diced
- ½ small red onion, finely chopped (about ¼ cup)
Dressing and Seasoning Ingredients:
- 3 tablespoons (45 milliliters) lime juice (from 1 ½ limes)
- ¼ cup (60 milliliters) extra-virgin olive oil
- 1 small clove garlic
- 2 teaspoons kosher salt
- ¼ teaspoon chili powder
Herbs and Additional Ingredients:
- ¼ cup chopped fresh cilantro, leaves and stems
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Create a fragrant garlic paste by crushing a single garlic clove with a small pinch of kosher salt using the flat side of a chef’s knife, working the ingredients into a coarse, aromatic mixture.
- Transfer the garlic paste to a medium mixing bowl and whisk vigorously with freshly squeezed lime juice (approximately or 30 milliliters), an additional pinch of salt, and ground chili powder.
- Slowly incorporate extra virgin olive oil into the lime mixture, beginning with a few droplets and gradually increasing to a thin, consistent stream while continuously whisking to emulsify the dressing.
- Heat a large skillet over medium-high heat, adding of olive oil, then sauté diced bell peppers and chopped onions until they develop golden-brown edges and caramelized surfaces.
- Add rinsed black beans to the skillet and warm them through, stirring gently to prevent scorching and ensure even heating.
- Remove the vegetable and bean mixture from heat and allow it to cool slightly for 2-3 minutes.
- Pour the prepared lime-garlic dressing over the warm vegetables and beans, tossing gently to coat every ingredient with the vibrant seasoning.
- Gently fold in diced ripe tomatoes, cubed avocado, and freshly chopped cilantro leaves, ensuring delicate ingredients are not crushed.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed before serving at room temperature.
Notes
- Freshen up the dish by squeezing lime directly from ripe fruits rather than using pre-bottled juice.
- Slice creamy avocado right before plating to maintain its vibrant green color and prevent oxidation.
- Thoroughly rinse black beans under cold water to eliminate excess salt and improve overall flavor profile.
- Customize heat levels by gradually adding chili powder, tasting as you go for perfect spiciness.
- Refrigerate the salad for a minimum of half an hour, allowing ingredients to blend and develop deeper, more complex tastes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg