Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
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
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: 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user ALP9412.
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: 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user ALP9412.
Nutritional Info 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
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