Black Bean Salad with Meyer Lemon Vinaigrette
Recipe by Josh Tomson, Executive Chef, The Lodge at Woodloch (Hawley, Pa.)
Ingredients:
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 tsp. salt
1/8 tsp. ground cayenne pepper
2 (15-ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado – peeled, pitted and diced (optional)
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
Procedure:
- Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
For Meyer Lemon Vinaigrette:
1⁄4 cup fresh meyer lemon juice (or regular lemon juice, but not bottled)
1⁄2 cup flavorless oil, such as grape seed
2 tsp. agave nectar (to taste)
1tsp prepared Dijon mustard
Salt & Pepper to taste
Procedure:
- Place all ingredients in a glass jar with a well-fitting lid. Shake well to emulsify the vinaigrette. Taste and adjust seasonings.
