Black Bean Salad w/Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
It’s perfect for entertaining because it’s festive and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 teaspoons salt
- 2 cloves garlic minced
- 2 tablespoons sugar
- 2 15- ounce can black beans rinsed and drained
- 3 ears fresh corn cooked, cooled and kernels cut off the cob
- 2 red bell peppers diced
- 2 tablespoons minced shallots (you’ll need one medium shallot)
- â¼ teaspoon cayenne pepper
- 9 tablespoons extra virgin olive oil (i like colavita)
- 6 tablespoons fresh lime juice
- 1 teaspoon lime zest (be sure to zest limes before juicing th
- â½ cup chopped cilantro plus more to garnish
- 2 hass avocados diced
- Carbohydrate 124.580772368489 g
- Cholesterol 0 mg
- Fat 5.1873308315467 g
- Fiber 10.4260163050109 g
- Protein 11.0541417876398 g
- Saturated Fat 0.75156987523058 g
- Serving Size 1 1 (201g)
- Sodium 41.5637631106742 mg
- Sugar 114.154756063478 g
- Trans Fat 0.808943767786993 g
- Calories 562 calories
Combine all ingredients except 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 few sprigs of freshly chopped cilantro if desired. Serve at room temperature.
