veggie crack

I used to be a good cook. I had an arsenal of favorite recipes...... until I went plant based. Now I’m starting over. But it’s worth it!

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

By Jennifer Segal

Servings: 6 to 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

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

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

Per serving (8 servings)

Calories:464

Fat:24g

Saturated fat:3g

Carbohydrates:52g

Sugar:7g

Fiber:15g

Protein:13g

Sodium:591mg

Cholesterol:0mg

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