Meatless Wednesday

BLACK BEAN SALAD WITH CORN, RED PEPPERS

AND AVOCADO IN A LIME VINAIGRETTE

I made this side dish for a Mother’s Day cookout and it was a huge success.

(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,  2 tsp. salt,  1/4 tsp. cayenne pepper, 2 tbls. sugar,  9 tablespoons extra virgin olive oil (best quality),  1 tsp. lime zest, 6 tbls. fresh lime juice, 1/2 cup chopped fresh  cilantro, (optional), (2) avocados, chopped

  • 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 , mx gently, being careful not to mash avocados,
  • Garnish with more chopped cilantro if desire
  • Serve at room temperature
  • Enjoy

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