Black Bean Salad with Lime-Cilantro Vinaigrette

I discovered this recipe on Pinterest the other day and have made it three times already! It really is soooooo good! The other day Keith said, "Good tasting healthy food is hard to find, but this is healthy and it really does taste good." I've made this and ate it in corn tortillas once and then tried it another time with brown rice added. Both ways were delicious! Hope you like it! (Original recipe from onceuponachef.com)

 

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

Servings: 6-8

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 (I used green onions)
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita (I used 3-4 T and it was still great!)
• 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

1. 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.