Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
I found this recipe on Pinterest of course! It’s perfect for entertaining because it’s festive and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits. I have made it several times, once as a garnish for our mexican food night and Stephen put the salad on his tacos and once for a friends get together. It does involve a fair amount of chopping — nothing difficult but it does take some time to put together. Enjoy!
Ingredients
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob or 1 can of corn
- 2 tomatoes, 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
- 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
Directions
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.