Black Bean, Corn, and Red Pepper Salad With Lime Cilantro Vinaigrette Recipe

Name: Black Bean, Corn, and Red Pepper Salad With Lime Cilantro Vinaigrette
Prep time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 2 (15 ounce) cans black beans, rinsed and drained; 3 ears fresh cooked corn, kernels cut off the cob (about 2 cups); 2 red bell peppers, diced (about 2 cups); 2 medium cloves garlic, minced (about 2 teaspoons); 2 tablespoons minced shallots, from one medium shallot; 2 teaspoons salt; 1/4 teaspoon cayenne pepper; 2 tablespoons sugar; 1/2 cup plus 1 tablespoon extra virgin olive oil; 1 teaspoon zest and 6 tablespoons juice from 5 to 6 limes; 1/2 cup chopped fresh cilantro leaves, plus more for garnish; 2 Hass avocados, chopped

Why It Works

Hearty black beans, crunchy corn, and red pepper can stand up to this zesty vinaigrette for hours before enjoying.
Avocado is stirred in just before serving to prevent browning.

This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits.

June 2013

Black Bean, Corn, and Red Pepper Salad With Lime Cilantro Vinaigrette Recipe

Prep 15 mins

Active 30 mins

Chilling Time 30 mins

Total 45 mins

Serves 6 to 8 servings

Keep Screen Awake

2 (15 ounce) cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (about 2 cups)
2 red bell peppers, diced (about 2 cups)
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1/2 cup plus 1 tablespoon extra virgin olive oil
1 teaspoon zest and 6 tablespoons juice from 5 to 6 limes
1/2 cup chopped fresh cilantro leaves, plus more for garnish
2 Hass avocados, chopped

Combine black beans, corn, red peppers, garlic, shallots, and salt in a large bowl and mix well.
In a separate small bowl, whisk cayenne, sugar, olive oil, and lime juice together to make vinaigrette.
Pour vinaigrette over beans, add cilantro, and stir well. Cover and let chill at least 30 minutes and up to over night. Right before serving, add avocados and fold gently, being careful not to mash. Garnish with more chopped cilantro if desired. Serve at room temperature.

Nutrition Facts (per serving)
337	Calories
19g	Fat
38g	Carbs
9g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	337
% Daily Value*
Total Fat 19g	24%
Saturated Fat 3g	13%
Cholesterol 0mg	0%
Sodium 941mg	41%
Total Carbohydrate 38g	14%
Dietary Fiber 10g	37%
Total Sugars 9g
Protein 9g
Vitamin C 80mg	399%
Calcium 53mg	4%
Iron 3mg	15%
Potassium 637mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

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