Black Bean Salad with Corn, Avocado & Lime Vinaigrette

One of my favorite chef’s with no-fail recipes is Jennifer Segal. Her website, Once Upon a Chef, has an abundance of delicious and easy-to-make recipes that are perfect for the busy mom. Sign up for her newsletter or purchase her cookbook so you can begin planning your meals for the week ahead!

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer barbecue with family or friends!

Servings: 6-8Total Time: 30 Minutes

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 chilled or at room temperature.