Salad- In a large skillet, heat the oil over medium-high heat. Add the onion, salt, and smoked paprika. Cook for 6 to 8 minutes until soft.
Add the corn kernels. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoe and stir until warmed through, about 1 minute. Remove the pan from the heat. Add avacado.
Dressing- In a small bowl, combine the lemon juice, lime juice, agave nectar, lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
Place the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
Originally Submitted
2/18/2011
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