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Ingredients
  • Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette
  •  
  • By Jennifer Segal
  • Servings: 6-8
  • Total Time: 30 Minutes
  • Ingredients
  •  
  • 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
  • 1/4 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
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 Hass avocados, chopped
  • Instructions
  •  
  • Combine all ingredients except for 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 more chopped cilantro if desired. Serve at room temperature.
  • Nutrition Information
  •  
  • Powered by Edamam
  •  
  • Per serving (8 servings)
  • Calories:464
  • Fat:24g
  • Saturated fat:3g
  • Carbohydrates:52g
  • Sugar:7g
  • Fiber:15g
  • Protein:13g
  • Sodium:591mg
  • Cholesterol:0mg
Steps