Avocado and Black Bean Salad - Tyler Florence

Ingredients

  • 1 pinch
  • 1
  • 1
  • 1 small
  • 1 small
  • ¼ cup
  • 1 small
  • + 49 more ingredients
    • 1 (15 ounce) can
    • 1 small
    • 1 cup
    • ¼ teaspoon
    • ¼ teaspoon
    • 2 teaspoons
    • 1 cup
    • 1 (15 ounce) can
    • ¼ cup
    • 2 teaspoons
    • (about 3 tablespoons)
    • 1 ½
    • (about 3 tablespoons)
    • 1 ½
    • ¼ cup
    • 2 teaspoons
    • 1 pinch
    • 2 teaspoons
    • 1 tablespoon
    • 1 tablespoon
    • ¼ cup
    • cilantro leaves and stems, chopped
    • cilantro leaves and stems, chopped
    • cherry tomatoes, halved
    • cherry tomatoes, halved
    • kosher salt
    • black beans, drained and rinsed
    • black beans, drained and rinsed
    • extra virgin olive oil
    • extra virgin olive oil
    • orange bell pepper, diced
    • orange bell pepper, diced
    • extra virgin olive oil
    • extra virgin olive oil
    • chili powder
    • kosher salt
    • limes
    • limes
    • salt
    • salt, plus
    • garlic clove
    • Hass avocado, halved, seeded and diced
    • Hass avocado, halved, seeded and diced
    • fresh ground black pepper
    • chili powder
    • kosher salt
    • salt
    • salt, plus
    • garlic clove

1 Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a f...

View full recipe at SpringPad

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