Black Bean Salad with Corn, Red Peppers and Avocado in a...

June 14, 2017

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.