As the weather gets warmer, I enjoy making big salads that will keep in the refrigerator for a couple of days. They’re great for a quick lunch or side dish. Serve this dish with chips and you have a great appetizer.
Because the avocado is bathed in dressing, it won’t turn brown! If you don’t eat all of the salad in one sitting, a nice squeeze of lime juice will freshen it up for your next meal.
Cowboy Bean Salad with Lime Dressing
Recipe from Recipe Tin Eats
14 oz can black beans , rinsed and drained
1.5 cups frozen corn, thawed
1 red bell pepper, diced
1 avocado, diced
1 small red onion, diced
3/4 cup cilantro, roughly chopped
8 oz. cherry tomatoes, quartered (or 2 large tomatoes, deseeded and diced)
2 Tablespoons lime juice
4 Tablespoons olive oil
1/4 teaspoon chipotle powder (or chili powder)
1/4 teaspoon cumin powder
2 teaspoons sugar
1 clove garlic, finely minced
1/4 teaspoon black pepper
1/2 teaspoon salt
Add the dressing ingredients to a jar with a lid. Shake well.
Add the salad ingredients to a large bowl. Drizzle the dressing over the salad and toss gently. Serve immediately.
The salad will keep for several days in the refrigerator.
One year ago: Excellent Blondies
Two years ago: Delicious Lemon Loaf
Three years ago: Pistachio-Crusted Cod Fillets
Four years ago: Pistachio-Crusted Cod Fillets
Five years ago: Secretly Healthy Fudge Balls
Six years ago: Brigadeiros (Brazilian Fudge Balls)
Seven years ago: M&M’s Cookie Bars
Eight years ago: Kale with Bacon and Cannellini Beans
Nine years ago: Orange Sherbet
Ten years ago: The Ultimate Chocolate Cupcakes
Eleven years ago: Sugar Cookie Bars
Twelve years ago: Chick Pea Soup