I’ve always been about easy recipes that are quick and use whole food ingredients, and this pregnancy has been no different. But between working a full time job and dealing with pregnancy fatigue, if I don’t prepare something fresh and easy in the beginning of the week it’s hard for me to have the energy to cook during the weekdays!
So my “simple recipes, simple ingredients” motto has become even more simple. Lately I’ve been focusing on dishes that are easy to heat up during the week or preparing several grains, meats, and sides at once and mixing and matching throughout the week. You can usually find baked chicken breasts and pork chops, roasted vegetables, slow cooker sauces, and brown rice in our fridge at any given time.
Last week we made Skinnytaste’s beef tacos in the slow cooker and I served it with this delicious Black Bean Salad with Corn, Red Peppers, and Avocado in a Lime-Cilantro Vinaigrette from Once Upon A Chef. This bean salad was so easy to toss together with black beans, fresh cooked corn, red peppers, and avocado, and the lime-cilantro vinaigrette was light and zesty. I followed the directions and let it chill in the fridge for a few hours, but make sure to let it sit out before serving as this tastes best at room temperature.
Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette
2017-04-25 10:04:34
Serves 8
Print
Total Time
30 min
Ingredients
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 6 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Instructions
- Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
The Richmond avenue https://therichmondavenue.com/
Congrats on the upcoming baby! And this salad looks delicious.
Thank you so much!! 😀
Looks So healthy and delish!
Thank you, Archana!
Looks delish ! I love all the colours 🙂
Thank you, Lynne!
I think we’re sharing some wavelengths. I just posted a corn salad, too! 😀 Shall we salad swap and you send this my way? K thankkkkssss boo boo.
Swap swap swap!!
Hey Jasmine– agree– simple and fresh! Something you can make quick and feel good about eating… Hope you’re feeling well and healthy!! So much ahead!… hugs.
Thank you, dear friend! Feeling wonderful today. I hope you guys have a great weekend! We’re having beautiful weather here.
Nice salad.
I hate cilantro, but all the rest sounds very good together 🙂
Thank you! There’s so much flavor in this salad I bet you could omit the cilantro and it would still taste great!
This looks so delicious and just my type of food! Hope you get some rest over the weekend. Thanks for sharing at Fiesta Friday 🙂
Thank you so much!! Have a lovely weekend! 🙂
What a wonderful colourful healthy dish of food!
Thank you for sharing with us at Fiesta Friday 🙂
Thank you for stopping by, Elaine! Have a great weekend! 😀
What a beautiful and filling salad! Congrats on the upcoming baby, Jasmine. Thanks for sharing this at Fiesta Friday party. Enjoy the rest of the weekend!
Thank you, Jhuls!! We are so excited! Hope you had a lovely weekend!
This looks so fresh, colorful, and delicious! I bet I could eat this by the bowl-ful!
Thank you!! <3