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.
Ingredients For black bean salad with corn, peppers, avocado
15 ounce cans black beans, rinsed and drained
ears fresh corn, cooked, cooled and kernels cut off cob
red bell peppers, diced
minced shallots (one medium)
extra virgin olive oil
fresh lime juice
chopped cilantro, plus more to garnish
How To Make black bean salad with corn, peppers, avocado
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.
I did not use fresh corn as it isn't in season so I used two cans of regular corn, drained. ENJOY!
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Black Bean Salad with Corn, Peppers, Avocado: