Ingredients
- For that Dressing:
- 1 small clove garlic clove
- Pinch salt, plus 2 teaspoons
- Juice 1 1/2 limes (about 3 tablespoons)
- 2 teaspoons kosher salt
- 1/4 teaspoon chili powder
- 1/4 cup extra-virgin essential olive oil
- For that Salad:
- 1 cup fresh corn kernels (from a couple of ears)
- 1 orange bell pepper, diced
- 1/2 small red onion, finely chopped (about 1/4 cup)
- 1 tablespoon extra-virgin essential olive oil
- 1 (15-ounce) can black beans, drained and rinsed
- Kosher salt
- Freshly ground pepper
- 1 cup cherry tomato plants, halved
- 1 small hass avocado, halved, seeded and diced
- 1/4 cup chopped fresh cilantro, leaves and stems
Directions
Result in the dressing: Smash the garlic clove clove. sprinkle having a pinch from the salt, and, using the flat side of a big knife, mash and smear the mix to some coarse paste. Whisk the garlic clove paste, lime juice, salt and chili powder together inside a bowl. Progressively whisk within the essential olive oil, beginning having a couple of drops after which adding the remainder in a steady flow.
For that salad: Prepare the corn, bell pepper, and onions within the essential olive oil until starting to brown over medium-high temperature inside a skillet. Add in the black beans and prepare until warm. Add some dressing and toss to coat evenly. Adjust seasoning with pepper and salt. Remove in the heat and lightly fold within the tomato plants, avocado, and cilantro. Serve.
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