Miami Black Bean and Corn Salad

(6)
3 reviews.
  • 30 min prep time
  • 60 min total time
  • 12 ingredients
  • 8 servings

Ingredients

Salad

2
large ears corn, husks removed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/2
cup finely chopped red bell pepper
1/2
cup finely chopped red onion
1/4
cup chopped fresh cilantro
1
ripe avocado
8
Lettuce leaves

Dressing

1
orange
1
lime
1/4
cup oil
1/2
teaspoon hot pepper sauce
1/2
teaspoon salt

Directions

  1. 1 Bring 2 quarts (8 cups) water to a boil in large saucepan over high heat. Add corn; cook 5 minutes. Drain; rinse with cold water to stop cooking. Cut kernels from ears of corn; place in medium bowl. Add beans, bell pepper, onion and cilantro.
  2. 2 Grate peel from orange and lime; place peel in small nonmetal bowl. Squeeze juice from orange and lime; add to bowl. Add oil, hot pepper sauce and salt; stir to combine. Add to black bean mixture; mix well. Refrigerate at least 30 minutes before serving.
  3. 3 Just before serving, peel, pit and dice avocado. Add avocado to salad mixture; stir gently to combine. Serve on lettuce-lined plates.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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