Black Bean, Corn, Avocado Salad

★★★★★

5 from 1 reviews

This recipe would be great with the addition of halved cherry tomatoes or ripe beefsteak tomatoes, chopped with juices and seeds removed. You can also swap out the cilantro with basil and lime juice withe red wine vinegar and a little dijon mustard.

Author: Mary Leir
Prep Time: 20
Total Time: 20 minutes
Yield: 4 Servings 1x

Ingredients

Scale

2 15-ounce cans black beans or 3 1/2 cups home made black beans, rinsed and drained
3 ears fresh corn, kernels cut off the cob
2 red bell peppers, diced
1 jalapeño, seeds and ribs removed, diced (optional)
2 cloves garlic, minced
1 small red onion, diced small (or shallots)
2 tablespoons sugar
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
Kosher salt and fresh ground black pepper
Cayenne pepper, to taste
2 Hass avocados, chopped
1/2 cup chopped fresh cilantro, plus more for garnish
Extra-virgin olive oil
Tortilla chips (for serving)

Instructions

Combine black beans, corn kernels, peppers, jalapeño (if using), garlic, red onion, sugar, lime zest and lime juice in a large bowl and mix well. Season with salt and fresh ground pepper. Taste and adjust seasoning. Mix in a pinch of cayenne. Taste again and add more cayenne if more heat is needed.
Cover and chill for a few hours or overnight, stirring occasionally to evenly marinate.
Right before serving, gently fold in avocados, cilantro and 1/4 cup olive oil. Taste and adjust seasonings, adding more salt, pepper or cayenne if needed.
Garnish with a more chopped cilantro. Serve at room temperature with corn chips.

Notes

Salad will not keep with the avocados added in. If you want to have during the week, divide into single (or two) serving containers. Add the avocado and cilantro right before serving.

Find it online: http://shiftycrafty.com/black-bean-corn-avocado-salad/