My Top Picks Summer Favorites Meatless

Black Bean Salad with Corn, Red Pepper & Avocado in a Lime-Cilantro Vinaigrette

Source: Found on Pinterest

Delicious side with fish tacos.
Serve at room temperature

Ingredients

  • 15 oz. can black beans, rinsed and drained
  • 1 c. frozen corn thawed (or 2 small ears cooked and cut off cob)
  • 1 red pepper, diced
  • 1 clove garlic, minced
  • 1 Tbls. minced shallot
  • 1 t. salt
  • 1/8 t. cayenne pepper
  • 1 Hass avocado chopped

Cilantro-Lime Vinaigrette

  • 1 Tbls. white sugar
  • 4-1/2 Tbls. extra virgin olive oil
  • 3 Tbls. lime juice (save zest)
  • ½ t. lime zest
  • ¼ c. chopped fresh cilantro, plus more for garnish

Instructions

In a large bowl, combine vinaigrette ingredients and blend with a wire whisk.

Stir in black beans, corn, red pepper, garlic, shallot, salt, and cayenne pepper.

Cover and chill for a few hours or overnight.

When ready to serve, let stand at room temperature for about 20-30 minutes to let olive oil soften.

Right before serving, add avocado and mix gently, being careful not to mash avocado. Garnish with a little more chopped cilantro if desired. Serve at room temperature.

NOTE: Serves 4-6