• Southwest Black Bean Salad with Avocado Sherry Vinaigrette

    Ingredients

    Bean Salad

    Yield: 8 portions

    • Ingredients
      Amount
    • Black beans, cooked
      3 cups
    • Sun Gold cherry tomatoes, halved
      2 cups
    • Fresh corn kernels
      2 cups
    • Cucumber, peeled and finely diced
      1 cup
    • Celery, finely diced
      ½ cup
    • Scallions, diced
      ½ cup
    • Kosher salt
      1 tsp.
    • Black pepper, freshly ground
      to taste
    • Cojita cheese, crumbled
      ¼ cup
    • Lime juice
      1 Tbsp.
    • Bibb leaf lettuce, leaves separated
      2 hd.

    Avocado cider dressing

    • Ingredients
      Amount
    • Avocado, large, peeled and pitted
      1 ea.
    • Shallot, large, minced
      1 Tbsp.
    • Garlic clove, minced
      1 ea.
    • Dijon mustard
      1½ Tbsp.
    • Sherry vinegar
      ¼ cup
    • Tarragon, minced
      2 tsp.
    • Italian parsley, minced
      1 tsp.
    • Extra virgin olive oil
      ¼ cup
    • Water
      2 Tbsp.
    • Salt and black pepper, freshly ground
      to taste

    • Ingredients
      Amount
    • Avocados, fresh, halved and sliced
      2 ea.

    Method

    1. For the salad: Combine beans, tomatoes, corn, cucumber, celery, scallions, and cojita cheese, if using. Add the dressing to coat and gently; you should have a little leftover dressing. Cover and refrigerate at least 2 hours before serving.
    2. For the avocado cider dressing: In a blender, combine the avocado, shallots, garlic, Dijon, and sherry vinegar and process until smooth. With the motor running, slowly add the oil until thickened and incorporated. Thin with water if necessary.
    3. Transfer the dressing to a bowl and stir in the minced tarragon and parley. Season to taste with salt and pepper.
    4. To serve: place a bib leaf in a chilled bowl and top with some of the salad, drizzle extra dressing if desired. Garnish with sliced avocado.