Appetizers / Soups / Salads

Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette is for Salad.

Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette takes 10 minutes to prepare.

Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette takes 20 minutes to cook.

Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette makes 8 servings.

The ingredients for Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette are:

Ingredients

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Here is how you make Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette:

Instructions Combine all ingredients except for 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 avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.Serving Size: 6-8Number of Servings: 8Recipe submitted by SparkPeople user ALP9412.

The nutritional information for Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 358.1

• Total Fat: 19.6 g
• Cholesterol: 0.0 mg
• Sodium: 592.2 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 13.8 g
• Protein: 11.8 g