Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Total Time
30 Minutes
Prep Time
30 Minutes
Rating
4.9 out of 5 stars
(296)
Ingredients
6-8 servings
- 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 Hass avocados, chopped
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Preparation
Chef’s notes
Ensure avocados are added last to keep them from turning brown.
Adjust seasoning to taste before serving, as flavors may mellow in the fridge.
Can be paired with grilled tequila lime chicken, cornbread, or served as an appetizer with tortilla chips.