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Black Bean Salad

2 15-oz cans of black beans, rinsed & drained
1 cup sugar 3 ears of cooked corn off the cob
2 diced red bell peppers
2 cloves of minced garlic 
2 tsp minced shallots
2 tsp salt
1/4 tsp cayenne pepper
2 tbsp sugar
9 tbsp extra virgin olive oil
1 tsp lime zest
6 tbsp fresh lime juice
1/2 cup chopped cilantro, plus more for garnish
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 and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.