Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro (Parsley ) Vinaigrette

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro (Parsley) Vinaigrette

By Jennifer Segal

Servings: 6-8

Total Time: 30 Minutes

Ingredients

2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

1 - 15oz. can diced tomatoes

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, best quality such as Colavita

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 (I substituted parsley)

2 Hass avocados, chopped

Instructions

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. Serve at room temperature.

 

http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html?recipe_print=yes