Black Bean Salad With Corn, Red Peppers and Cilantro-Lime Vinaigrette
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 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 6 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro, plus more for garnish
- 2 avocados, chopped
Instructions
- Combine all ingredients except for avocados in a large bowl and mix well. Serve at room temperature.
- 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. Serves 6-8.