Ingredients for Avocado And Black Bean Salad Tyler Florence
- 1 large garlic clove
- 1/2 teaspoon salt
- Limes
- Kosher Salt
- 1/2 teaspoon chili powder
- Extra Virgin Olive Oil
- Fresh Corn Kernels
- Orange Bell Pepper
- Red Onion
- 1 (15-ounce) can black beans, rinsed and drained
- Fresh Ground Black Pepper
- Cherry Tomatoes
- Hass Avocado
- Cilantro Leaves And Stems
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How to Make Avocado And Black Bean Salad Tyler Florence
- **Make the Dressing:** Mince the garlic clove. In a small bowl, mash the garlic with 1/4 teaspoon of salt using the flat side of a knife until it forms a coarse paste.
- Whisk in the lime juice, remaining salt (1/4 teaspoon), and chili powder.
- Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a slow, steady stream until emulsified.
- **Prepare the Vegetables:** Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the corn, bell pepper, and red onion. Cook, stirring occasionally, until the vegetables begin to soften and lightly brown (about 5-7 minutes).
- Stir in the black beans and cook for another 2-3 minutes until heated through.
- **Combine & Season:** Pour the dressing over the vegetable mixture and toss to coat evenly.
- Season with salt and pepper to taste.
- Remove from heat and gently fold in the diced avocado, halved cherry tomatoes, and chopped cilantro.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
17g
Fat
17g
Carbs
14g
