Black Bean Salad with Corn, Avocado and Lime Vinaigrette
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Ingredients
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 T. minced shallots, from one medium shallot
- 2 t. salt
- 1/4 t. cayenne pepper
- 2 T. sugar
- 9 T. extra virgin olive oil, best quality such as Colavita
- 1 t. lime zest (be sure to zest limes before juicing them)
- 6 T. fresh lime juice
- 1/2 c. chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Instructions
- Combine all ingredients except for avocados in a large bowl and mix well.
- Cover and chill for a few hours or overnight.
- Right before serving, add avocados and mix gently, being careful not to mash avocados.
- Garnish with a more chopped cilantro if desired.
- Serve at room temperature.
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 T. minced shallots, from one medium shallot
- 2 t. salt
- 1/4 t. cayenne pepper
- 2 T. sugar
- 9 T. extra virgin olive oil, best quality such as Colavita
- 1 t. lime zest (be sure to zest limes before juicing them)
- 6 T. fresh lime juice
- 1/2 c. chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
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