- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1 head Bibb lettuce, washed and torn into bite-sized pieces
- 1 tablespoon cracked black pepper
- 3 tablespoons Milanese Gremolata Extra Virgin Olive Oil
- 2 tablespoons lime juice
- Salt, to taste
- 1/4 cup chopped fresh cilantro (optional)
- 1 avocado, sliced (optional)
- In a large bowl, combine the black beans, corn, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lime juice, cracked black pepper, and salt to taste. Add the chopped cilantro to the dressing if using.
- Pour the dressing over the bean mixture and toss well to combine.
- Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld. This step is optional but recommended.
- Just before serving, gently fold in the Bibb lettuce.
- Garnish with avocado slices if using.
- Taste and adjust seasoning if needed.
- Serve immediately as a side dish or light main course.
- This salad is very versatile and you can add or substitute any ingredients you like. Other great additions would be diced bell peppers, cucumber, or feta cheese.
- If making the salad in advance, add the lettuce and avocado just before serving to keep them fresh and crisp.