Black Bean Salad with Corn, Peppers, Avocado

Black Bean Salad With Corn, Peppers, Avocado Recipe

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Stephanie Dodd


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.


★★★★★ 1 vote

6 - 8
10 Min


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  • 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
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
  • 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

How to Make Black Bean Salad with Corn, Peppers, Avocado


  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!

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About Black Bean Salad with Corn, Peppers, Avocado

Course/Dish: Vegetable Appetizers

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