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Black Bean Salad with Corn, Red Peppers and Avocad
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Salads - Soups - Sidedishes
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Gluten-Free
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| Servings |
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6-8
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| Preptime |
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30 mins
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Ingredients |
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2 15-ounce cans black beans, rinsed and drained
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3 ears fresh cooked corn, kernels cut off the cob, or one box frozen
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2 red bell peppers, diced
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2 cloves garlic, minced
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2 tablespoons minced shallots, from one medium shallot
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2 teaspoons salt
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1/4 teaspoon cayenne pepper
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2 tablespoons sugar
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9 tablespoons extra virgin olive oil
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1 teaspoon lime zest (be sure to zest limes before juicing them)
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6 tablespoons fresh lime juice
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1/2 cup chopped fresh cilantro, plus more for garnish
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2 Hass avocados, chopped
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Instructions |
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Combine all ingredients except for avocados in a
large bowl and mix well.
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Cover and chill for a few hours or overnight. Right before serving,
add avocados and mix gently, being careful not to mash avocados.
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Garnish with a more chopped cilantro if desired.
Serve at room temperature.
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Originally Submitted
8/30/2016
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0 Out of 5 from
0 reviews
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