Miami Black Bean and Corn Salad

Name: Miami Black Bean and Corn Salad
Prep time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 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; 1 orange; 1 lime; 1/4 cup oil; 1/2 teaspoon hot pepper sauce; 1/2 teaspoon salt

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Prep 30 min
Total 60 min
Ingredients 12
Servings 8

Progresso® black beans feature in this tasty salad packed with corn, bell pepper, avocado, lettuce and cilantro – a citrusy side dish.

By Pillsbury Kitchens

Updated December 7, 2010

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

Steps

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

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

Just before serving, peel, pit and dice avocado. Add avocado to salad mixture; stir gently to combine. Serve on lettuce-lined plates.