Southwest Black Bean Salad with Avocado and Sherry Vinaigrette – The Bean Institute

Ingredients

• 1 avocado (large, peeled and pitted)
• 1 tablespoon shallots (large, minced)
• 1 garlic clove (minced)
• 1½ tablespoons Dijon mustard
• ¼ cup sherry vinegar
• 2 teaspoons tarragon (minced)
• 1 teaspoon Italian parsley (minced)
• ¼ cup extra virgin olive oil
• 2 tablespoons water
• salt and ground black pepper (to taste)
• 3 cups black beans (cooked or canned, drained)
• 2 cups cherry tomatoes (halved)
• 2 cups fresh corn kernels (uncooked)
• 1 cup cucumber (peeled and finely diced)
• ½ cup celery (finely diced)
• ½ cup scallions (diced)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ cup cotija cheese (crumbled)
• 1 tablespoon lime juice (fresh)
• 2 heads bibb leaf lettuce (leaves separated)
• 2 avocados (fresh, halved and sliced)