Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

This salad was so pretty and so delicious. I had all the ingredients in my pantry when I found the recipe and the picture called to me. Eat as is or add to tacos.

Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette
Adapted from Once Upon A Chef

Servings: 6-8

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

• 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

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.