Black beans : 1 ½ cups
Sweet corn kernels : 1 ½ cups
Shallots or green onions : ½ cup
Medium-sized tomatoes : 3
Basil : ¼ cup
Avocado (peeled and diced) : 1
Chopped cilantro : ¼ cup
Jalapeño peppers (or you can use 1 pickled Jalapeño) : 2
Lime juice (or the juice of 1 lime) : 2 tablespoons
Olive oil : 1 tablespoon
Sugar : 1 teaspoon
Salt and pepper : to taste
Wash the beans thoroughly and drain them in a colander. Use a large bowl, preferably the one in which you will be serving the dish. Add beans, onions, corn, tomatoes, jalapeño peppers, avocado, cilantro and basil putting a few largish cilantro leaves aside. Then mix in the olive oil, lime juice, salt, pepper and sugar. The purpose of the sugar is to take out the sharpness from the lime juice and tomatoes. Stir the entire mixture entirely until the sugar gets dissolved. One you have blended all the ingredients; garnish the top with the large cilantro leaves. Refrigerate for half an hour.
As they are leguminous, black beans are very nutritious. They are high in protein, fiber, folates and vitamin B. They also contain antioxidants which make black beans the ideal food if you are looking to detoxifying your digestive system. The fiber contained in black beans has cholesterol-reducing properties. They are also rich in minerals such as molybdenum, manganese, magnesium, phosphorus and iron.
While blending the ingredients, mix gently to avoid crushing the ingredients. This helps the salad to remain crisp.
The salad will taste extra good if you have freshly cooked corn and beans in hand. Otherwise you can use canned beans and frozen corn (we used white corn here.)
Try not to refrigerate for more than ½ hour, as the salad tends to get soggy