Black Bean Salad


This weeks delivery will include locally grown sweet corn.  Incorporate it into this black bean salad recipe for a refreshing snack.  Or consider adding grilled chicken to make it a full meal.  This recipe suggestion yields quite a bit.  You may want to consider halving the recipe for a smaller portion.



2 15-ounce can black beans, rinsed and drained

3 ears fresh corn, cooked, cooled and kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots (you’ll need one medium shallot)

2 teaspoons salt

¼ teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil (I like Colavita)

6 tablespoons fresh lime juice

1 teaspoon lime zest (be sure to zest limes before juicing them)

½ cup chopped cilantro, plus more to garnish

2 Hass avocados, diced



Combine all ingredients except 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 few springs of freshly chopped cilantro if desired. Serve at room temperature.

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