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

By kallen2302

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
• 1/4 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)
• 1/2 cup chopped cilantro, plus more to garnish
• 2 Hass avocados, diced

Details

Servings 6
Adapted from onceuponachef.com

Preparation

Step 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 springs of freshly chopped cilantro if desired. Serve at room temperature.