I LOVE this bean salad! It is taken from “The Complete Light Kitchen” by Rose Reisman. To make ahead, prepare dressing and salad early in the day, reserving the avocado and cilantro, and refrigerate. Add just before serving and toss with the dressing. I always use the lime in this recipe, plus I add the hot sauce and not the jalapeño. I also use frozen whole green beans if fresh isn’t available.
8 oz green beans
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
1 cup canned chickpeas, drained and rinsed
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced ripe avocado
1 1/2 tsp lime or lemon zest
3 Tbsp freshly squeezed lime or lemon juice
2 Tbsp olive oil
1 tsp minced fresh garlic
1 tsp minced fresh ginger
1 tsp minced jalapeño or 1/2 tsp hot sauce (or to taste)
Pinch salt and freshly ground black pepper
1/2 cup chopped fresh cilantro, basil, or parsley
1. Steam the green beans just until bright green and still crisp, about 3 minutes. Place immediately under cold water and rinse until the beans are no longer warm. Place in a serving bowl.
2. Spray a small non-stick skillet with coing oil and place over medium heat. Sauté the corn, stirring frequently, until browned, approximately 8 minutes. Add to the serving bowl, along with the black beans, chickpeas, bell pepper, onion and avocado.
3. Whisk the zest, juice, oil, garlic, ginger, jalapeño, salt and pepper together in a small bowl.
4. Pour the dressing over the salad and toss to mix well. Garnish with the cilantro.