June 14, 2017

Servings: 8

Total Time: 30 Minutes


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


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