Ingredients
30 ozs 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 tbsps shallots (minced, from one medium shallot)
2 tsps salt
14 tsp cayenne pepper
2 tbsps sugar
9 tbsps extra virgin olive oil (best quality such as Colavita)
1 tsp lime zest (be sure to zest limes before juicing them)
6 tbsps fresh lime juice
12 cup chopped fresh cilantro (plus more for garnish)
2 hass avocados (chopped)
Instructions
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 a more chopped cilantro if desired. Serve at room temperature.
Recipe Feedback
I liked this salad a lot...it actually seemed to get better with time. Buy fresh corn and buy canned beans to save time. Make sure you rinse the beans thoroughly. A citrus juicer is really helpful. The negative about this salad is that it requires a lot of slicing and dicing. But its a nice break from the lettuce!!! A lot of healthy veggies and its actually really filling. I would recommend taking this to a potluck/picnic or a good healthy option for lunches during your work week...just make sure you have 45 minutes the night before to spend prepping. I went a little light on the cilantro, for me its more of a garnish...used probably half of this recipe's recommendation.
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