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
Step 1
Combine all ingredients except for avocados in a large bowl and mix well.
Step 2
Cover and chill for a few hours or overnight.
Step 3
Right before serving, add avocados and mix gently, being careful not to mash avocados.
Step 4
Garnish with more chopped cilantro if desired.
Step 5
Serve at room temperature.
Step 6
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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.
