Avocado and Black Bean Salad - Tyler Florence |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Tyler Florence, How to Boil Water Ingredients:
1 small garlic clove |
1 pinch salt, plus |
2 teaspoons salt |
1 1/2 limes (about 3 tablespoons) |
2 teaspoons kosher salt |
1/4 teaspoon chili powder |
1/4 cup extra virgin olive oil |
1 cup fresh corn kernels (from about 2 ears) |
1 orange bell pepper, diced |
1/2 small red onion, finely chopped (about 1/4 cup) |
1 tablespoon extra virgin olive oil |
1 (15 ounce) can black beans, drained and rinsed |
kosher salt |
fresh ground black pepper |
1 cup cherry tomatoes, halved |
1 small hass avocado, halved, seeded and diced |
1/4 cup cilantro leaves and stems, chopped |
Directions:
1. Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
2. For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
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