2 15 ounce cans black beans, rinsed and drained
3 ears fresh corn on the cob, cooked and kernels removed
2 red bell peppers, diced
2 cloves garlic minced
2 tablespoons minced shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest
1/2 cup chopped cilantro
2 Haas avocados diced
Combine all ingredients in a bowl and mix well. Cover and chill for a few hours or overnight. Right before serving add avocados and toss gently. Garnish with cilantro. Serve room temperature.
A few months back while we were visiting my dear friend Rebecca, she made a delicious bean salad. This week I had to have bean salad and went on a search. I found the one I just shared, not only did I find the black bean recipe I found Once Upon a Chef....a place I plan on visiting again and again. I served this with Cilantro Citrus Chicken and roasted potatoes. This would make an excellent addition to your July 4th cookout.
original source: Once Upon a Chef