Black Bean Salad with Lime Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers, Avocado

and  Lime-Cilantro Vinaigrette 

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

¼ 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

½ cup chopped fresh cilantro, plus more for garnish

2 Haas 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 more chopped cilantro, if desired.

Serve at room temperature. 

Servings: 6-8

Linda