Black Bean + Corn Salad

  • 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

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