Black Bean Salad

Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette

adapted from: Jennifer Segal
Once Upon A Chef Blog


2 cans (15 ounces each) organic black beans, rinsed and drained
3 ears fresh cooked organic corn, kernels cut off the cob (or 3 bags frozen organic corn, thawed)
2 organic red bell peppers, diced
Orgainc grape tomatoes, sliced in half
2 cloves organic garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons pure cane sugar
9 tablespoons extra virgin olive oil, I use Colavita but any fine quality olive oil will do
1 teaspoon organic lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh organic lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 organic Hass 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 or beans. Garnish with a more chopped cilantro if desired. Serve chilled or at room temperature. Makes 6 to 8 servings.