Black Bean Salad with Lime Vinaigrette

I made this on New Year’s Eve. It was lip-smackin’ good. Fresh, tasty and good for you, too! It makes a good bit, so keep it in the fridge and enjoy for several days.

Black Bean Salad with Lime Vinaigrette

2 15-oz. cans black beans, drained and rinsed
3 cups fresh or frozen whole kernel corn
1 each red, yellow & orange bell peppers, diced
2 cloves garlic, minced
1 medium shallot, minced
2 teaspoons sea salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1/2 cup plus 1 tablespoon extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest
1/2 cup chopped cilantro
2 avocados, diced

Combine all ingredients except avocados in a large bowl and gently mix. Cover and chill for several hours or overnight. Add avocados before serving and gently combine. Serve cold or at room temperature.

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