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

Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette
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Nutritional Info
  • 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

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Introduction

Best salad ever! Best salad ever!
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


Tips

Use coconut oil instead of olive oil. Tastes really good over couscous. Don't add avocado until you're ready to eat.


Directions

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.

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Member Ratings For This Recipe



  • My family loved this!!! I used only 2 cobs of corn and more garlic. I also reduced the oil by half and it was still the bomb.com as my daughter called it! - 5/20/20

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