Black beans, chopped red onion, corn, chopped bell pepper, chopped avocado, minced garlic and fresh chopped coriander combined with vinaigrette prepared from extra-virgin olive oil, fresh lemon juice, grainy
mustard, coarse salt and fresh ground black pepper.
Ingredients -
1/4 cup Extra-Virgin Olive Oil
2 tablespoons Lemon Juice
1 tablespoon Grainy Mustard
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 can (19 ounces) Black Beans
1/2 cup chopped Red Onion
1/2 cup Frozen Corn, thawed
1 Sweet Red Bell Pepper, chopped
1 Avocado, peeled and chopped
1 clove Garlic, minced
2 tablespoons chopped Fresh Coriander
Preparation:
1. In large serving bowl, whisk extra-virgin olive oil, lemon juice, mustard, salt and pepper.
2. Add black beans, red onion, corn, red pepper, avocado, garlic and coriander.
3. Toss to combine.
Avocado Salad Making Tips -
Cutting Avocados
Trim off any stem. Cut the avocado in half lengthwise around the large seed. Twist the two halves gently in opposite directions to loosen and pull away from each other. Carefully remove the seed and discard.
Avocado Salad Making Tips -
Fennel
Fennel can be eaten raw or cooked. Blanch fennel in boiling water for 5 minutes and immerse in ice cold water. The process softens the fennel slightly and tames the flavor.
