Name: Black Bean Salad with Corn, Avocado & Lime Vinaigrette Recipe
Prep time: 30 min
Cook time: 0
Total time: 30 min
Yield: 8
Cuisine: Tex Mex
Ingredients: 15 oz (2 cans) rinsed and drained black beans; 3 ears kernels cut off the cob, cooked fresh corn; 2 diced red bell peppers; 2 cloves minced garlic; 2 tbsp minced from one medium shallot shallots; 2 tsp salt; ¼ tsp Cayenne pepper; 2 tbsp sugar; 9 tbsp such as Colavita best quality extra virgin olive oil; 1 tsp be sure to zest limes before juicing them lime zest; 6 tbsp fresh lime juice; ½ cup chopped, plus more for garnish fresh cilantro; 2 chopped Hass avocados

How To Make Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Fresh and festive, this black bean salad has fresh corn, crunchy bell peppers, and avocado tossed in a tangy lime and cilantro dressing.

Preparation: 30 minutes

Cooking:

Chill Time: 2 hours

Total: 2 hours 30 minutes

Serves:

Ingredients

15ozblack beans,(2 cans), rinsed and drained
3fresh corn ears,kernels cut off the cob, cooked
2red bell peppers,diced
2garlic cloves,minced
2tbspshallots
2tspsalt
¼tspcayenne pepper
2tbspsugar
9tbspextra virgin olive oil
1tsplime zest
6tbsplime juice,fresh
½cupfresh cilantro,chopped, plus more for garnish
2hass avocados,chopped

Instructions

Combine the beans, corn, bell peppers, garlic, salt, cayenne pepper, sugar, olive oil, lime zest and juice, and cilantro in a large bowl and mix well.
Cover and chill for a few hours or overnight.
Right before serving, add the avocados and mix gently, being careful not to mash avocados.
Garnish with more chopped cilantro, serve, and enjoy!

Nutrition

Calories: 456.46kcal
Fat: 23.94g
Saturated Fat: 3.50g
Trans Fat: 0.00g
Monounsaturated Fat: 16.24g
Polyunsaturated Fat: 3.05g
Carbohydrates: 51.25g
Fiber: 13.21g
Sugar: 8.65g
Protein: 14.22g
Sodium: 478.64mg
Calcium: 79.72mg
Potassium: 1229.98mg
Iron: 3.44mg
Vitamin A: 58.45µg
Vitamin C: 50.15mg

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