Miami Black Bean and Corn Salad

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

By Pillsbury Kitchens

December 7, 2010

Salad

large ears corn, husks removed

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

ripe avocado

Lettuce leaves

orange

lime

1/4

cup oil

1/2

teaspoon hot pepper sauce

1/2

teaspoon salt

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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.