• 2 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 tbsp 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
• 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 more chopped cilantro if desired. Serve at room temperatures.

photo & recipe: onceuponachef.com