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Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

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Source: onceuponachef.com


Serves
6
Prep
30 Mins
Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

We love this salad! It's great for entertaining and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits.


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


1/4 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


1/2 cup chopped fresh cilantro, plus more for garnish


2 Hass avocados, chopped


Directions


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.



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