Search

L's Black Bean, Corn and Avocado Salad

black bean, corn and avocado salad

Total Recipe Yield: 8 servings
Portion Size: 2 cups
Vegan: Yes
LO Vegetarian: Yes
Contains Pork: No
Contains Alcohol: No

Ingredients

  • 2 15-ounce cans of black beans without salt, rinsed and drained
  • 2 15-ounce cans of corn kernels without salt, rinsed and drained (or 3 ears of fresh corn, cooked, kernels cut off)
  • 2 red or orange bell peppers, diced
  • 2 cloves of garlic, finely minced
  • 2 tablespoons of shallots, finely minced
  • 2 teaspoons of salt
  • ¼ teaspoon of cayenne pepper (or slightly more to taste)
  • 2 tablespoons of sugar
  • 9 tablespoons of extra virgin olive oil
  • 1 teaspoon of lime zest
  • 6 tablespoons of fresh lime juice
  • ½ cup chopped of fresh cilantro
  • 2 ripe avocados, roughly chopped

Directions

  • Combine all of the ingredients, except for avocados, in a bowl and gently mix. Cover and chill in the fridge for at least two hours - overnight is fine. Before serving, add the avocado and more fresh cilantro. Eat as a salad or scoop with tortilla chips. The salad can be served chilled or at room temperature.

Why did you choose to submit this recipe?
"This is great as a side dish, a snack, and also as a healthy main course meal. It's one of those dishes that I make to entice my daughter to come home. :)" - Kendra Ensor