Black Bean Salad With Corn, Peppers, Avocado Recipe

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Black Bean Salad with Corn, Peppers, Avocado

Stephanie Dodd

By
@skeen

I modified this recipe a little as it calls for 3 ears of fresh corn but I used can corn instead. It is quite versatile in that it can be used as a dip with Frito Scoops or chips or as a salad by itself.


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Rating:

Comments:

Serves:

6 - 8

Prep:

10 Min

Ingredients

2
15 ounce cans black beans, rinsed and drained
3
ears fresh corn, cooked, cooled and kernels cut off cob
2
red bell peppers, diced
2 clove
garlic, minced
2 Tbsp
minced shallots (one medium)
2 tsp
salt
1/4 tsp
cayenne pepper
2 Tbsp
sugar
9 Tbsp
extra virgin olive oil
6 Tbsp
fresh lime juice
1 tsp
lime zest
1/2 c
chopped cilantro, plus more to garnish
2
avacadoes, diced

Directions Step-By-Step

1
Combine all ingredients except 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 the avocados. Garnish with a few sprigs of freshly chopped cilantro, if desired. Serve at room temperature.
2
I did not use fresh corn as it isn't in season so I used two cans of regular corn, drained. ENJOY!

About this Recipe

Course/Dish: Vegetable Appetizers