Servings: 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 honey
8 tablespoons extra virgin olive oil
1 teaspoon lime zest (be sure to zest limes before juicing them)
4 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped
Instructions
Combine first five ingredients (through shallots) in a large bowl. Whisk together the next seven ingredients (through cilantro) in a small bowl. Toss the dressing with the salad. 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
Serving size: 1 cup
Calories: 464, Fat: 24g, Saturated fat: 3g, Carbohydrates: 52g, Sugar: 7g, Fiber:15g, Protein:13g, Sodium: 591mg, Cholesterol: 0mg
