L's Black Bean, Corn and Avocado Salad
Total Recipe Yield: 8Ìýservings
Portion Size: 2 cups
Vegan:Ìý³Û±ð²õ
LO Vegetarian:Ìý³Û±ð²õ
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç
Ingredients
- 2 15-ounce cans of black beans without salt, rinsed and drained
- 2 15-ounce cans of corn kernels without salt, rinsed and drained (or 3 ears of fresh corn, cooked, kernels cut off)
- 2 red or orange bell peppers, diced
- 2 cloves of garlic, finely minced
- 2 tablespoons of shallots, finely minced
- 2 teaspoons of salt
- ¼ teaspoon of cayenne pepper (or slightly more to taste)
- 2 tablespoons of sugar
- 9 tablespoons of extra virgin olive oil
- 1 teaspoon of lime zest
- 6 tablespoons of fresh lime juice
- ½ cup chopped of fresh cilantro
- 2 ripe avocados, roughly chopped
Directions
Combine all of the ingredients, except for avocados, in a bowl and gently mix. Cover and chill in the fridge for at least two hours - overnight is fine. Before serving, add the avocado and more fresh cilantro. Eat as a salad or scoop with tortilla chips. The salad can be served chilled or at room temperature.
Why did you choose to submit this recipe?
"This is great as a side dish, a snack, and also as a healthy main course meal. It's one of those dishes that I make to entice my daughter to come home. :)" -ÌýKendra Ensor