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

Food Sharing Network guest contributor Barbara Mathieu Semeraro shares this Once Upon a Chef recipe for Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette.

Black Bean Salad with Corn, Red Peppers

and Avocado in a Lime-Cilantro Vinaigrette

The Basics:

  • 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, 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
  • 2 Hass avocados, chopped
Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

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

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.

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