Black Bean Salad

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Simple and delicious salad to get ready for summer!

Anything with cilantro is more than alright in my book. For this recipe, finely chop cilantro and set aside.

Drain and rinse canned back bleans. 

I prefer fresh corn because it adds more crunch and nutritional value than canned corn. Slice corn off the cob and set aside. 

Finely chop bell peppers. You can add green, yellow, or red peppers to make it more colorful. 

Mix all your ingredients together in the bowl. 

Lastly, right before serving, add avacados!! (My favorite part) 

Ingredients

• 2 15-ounce can black beans, rinsed and drained
• 3 ears fresh corn, cooked, cooled and kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots (you’ll need one medium shallot)
• 2 teaspoons salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil (I like Colavita)
• 6 tablespoons fresh lime juice
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• ½ cup chopped cilantro, plus more to garnish
• 2 Hass avocados, diced

Instructions

1. Combine all ingredients except 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 few sprigs of freshly chopped cilantro if desired. Serve at room temperature.