Black Bean Salad with Corn and Avocado

By, Jenn Segal

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

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

*You can also add Quinoa for more protein if you are not eating meat. You can sometimes add red onions and tomatoes when in season if you like as well! 

INSTRUCTIONS

  1. 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.