Black Bean, Corn, Avocado Salad

Black Bean Salad with Corn                              Nancy Harrison

Servings: 6-8

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

·         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

1.     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 room temperature.