Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette
This fabulous Mexican Bean Salad recipe is great for entertaining because it is festive and you can make it ahead of time.
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 tblspns minced shallots, from one medium shallot
- 2 tpns salt
- 1/4 tspns cayenne pepper
- 2 tblspns sugar
- 9 tblspns extra virgin olive oil, best quality such as Colavita
- 1 tspn lime zest (be sure to zest limes before juicing them)
- 6 tblspns fresh lime juice
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Instructions
Here are your instructions:
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.
Recipe Notes
Credit: Once Upon A Chef
Nutrition Information
Per serving (8 servings)
- Calories 464
- Fat 24g
- Saturated fat 3g
- Carbohydrates 52g
- Sugar 7g
- Fiber 15g
- Protein 13g
- Sodium 591mg
- Cholesterol 0mg
