Listed in: Salads
2 15-oz. cans black beans, rinsed and drained
3 Ears fresh corn, uncooked, kernels cut off of cob
1 Green pepper, seeded and diced
1 Red pepper, seeded and diced
2 Cloves garlic minced
¼ Cup scallions, both white and green parts
2 Tablespoons minced shallots
2 Teaspoons salt
¼ Teaspoon cayenne pepper or chipotle chile powder
2 Tablespoons granulated sugar
½ Cup extra-virgin Oilerie® Lemon EVOO
1 Tablespoon grated lime zest (zest before juicing!)
6 Tablespoons fresh lime juice
½ Cup chopped fresh cilantro, plus more for garnish
2 Medium avocados, pitted, peeled and chopped
In a large bowl, combine beans, corn, bell peppers, garlic, scallions, shallots, salt, cayenne, sugar, oil, lime zest and juice, and cilantro. 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 chopped cilantro. Serve at room temperature.
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