Ingredients
Scale
Dijon-Lime Vinaigrette
- 2 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chopped garlic
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (or more to taste)
- Kosher salt, to taste
Salsa
- 1 can (15 ounce) black beans, rinsed and drained
- 5 to 6 large fresh plum tomatoes, seeded and chopped into small pieces
- 1 avocado, peeled, seeded and chopped into small pieces
- 2/3 cup corn kernels, fresh (or thawed and dried frozen)
- 1/2 cup chopped green onion, white, light green and part of the dark green parts
- 1/4 cup chopped red onion
- 2 tablespoons minced fresh jalapeno pepper, seeds removed (unless you like it hot!)
- 1/3 cup crumbled Cotija or Queso Fresco cheese (can substitute a mild feta), optional
- 1/4 cup chopped cilantro or flat-leaf (Italian) parsley
- tortilla chips or small crispy corn tortilla bowls (I like Tostitos brand Scoops)
Instructions
Dijon-Lime Vinaigrette
- In a jar with a fitted lid, whisk together the lime juice, olive oil, mustard, garlic, cumin, and cayenne pepper. Season to taste with salt.
- Cover and set aside for 30 minutes to allow the flavors to blend.
Salsa
- In a large mixing bowl, toss together the black beans, tomatoes, avocado, corn, green onion, red onion, jalapeno pepper and cilantro.
- Pour dressing over vegetables and toss again. Season to taste with salt and pepper.
- Place in a bowl and surround with tortilla chips. Or, spoon into corn tortilla shells, place on a platter and serve.
Notes
Make ahead: dressing can be made up to 3 days ahead, covered and refrigerated. Salad ingredients (other than avocado) can be mixed but not tossed with the dressing earlier in the day and stored, covered, in the refrigerator. Chop avocado, add to salad and toss with dressing just before serving.
- Category: quick and easy
- Method: No bake
- Cuisine: Tex Mex
