Black Bean, Corn, and Red Pepper Salad with Lime Cilantro Vinaigrette

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Ingredients

  • 2 (15oz) cans black beans, rinsed and drained
  • 3 ears (2 cups) fresh cooked corn, kernels cut off the cob
  • 2 red bell peppers, diced (about 2 cups)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 2 Tbsp minced shallots, from one medium shallot
  • 2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 Tbsp sugar
  • 1/2 cup extra virgin olive oil
  • 1 tsp lime zest
  • 6 Tbsp lime juice from 5 to 6 limes
  • 1/2 cup chopped fresh cilantro leaves, plus more for garnish
  • 2 avocados, chopped

Instructions

1

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill at least 30 minutes and up to over night.

2

Right before serving, add avocados and fold gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.

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Jun 2013 Added