Listed in: Salads
2 15 oz. Black Beans, rinsed & drained
3 ears fresh corn, uncooked, kernels off the cobb
1 Green Pepper, seeded & sliced
1 Red Pepper seeded & sliced
2 cloves garlic, minced
1/4 cup Scallions, both white & green parts, chopper
2 Tbsp. minced shallots
2 Tsp. salt
1/4 Tsp. cayenne pepper or chipotle chili powder
2 Tbsp. sugar
1/2 cup Oilerie Lemon Extra Virgin Olive Oil
1 Tbsp. Lime zest (zest before juicing)
6 Tbsp. fresh Lime juice
1/2 cup fresh chopped 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 overnight.
Right before serving, add avocados and mix gently, being careful not mash avocados. Garnish with chopped cilantro. Serve at room temperature.
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