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Published 6 years ago with 0 Comments

black bean salad with corn, red peppers, avocado & lime-cilantro vinaigrette

This salad recipe was relatively simple to make and offered a nice healthy side dish

  • 2 15-oz cans black beans, rinsed and drained
    3 ears fresh cooked corn, kernels cut off the cob
    2 red bell peppers, diced
    2 cloves of 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
    1 teaspoon lime zest
    6 tablespoons lime juice (from about 3-4 limes)
    1/2 cup chopped fresh cilantro, plus more for garnish
    2 avocados, chopped

    Combine the black beans, corn, peppers and cilantro in a large bowl. Wisk together the garlic, shallots, salt, cayenne pepper, sugar, olive oil, lime zest and lime juice in a separate container. Add the vinaigrette to the larger bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently. Garnish with more chopped cilantro if desired and serve at room temperature.


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