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Black Bean, Corn, and Red Pepper Salad With Lime Cilantro Vinaigrette

Jennifer Segal
  • minutes
  • Serves 6 to 8

INGREDIENTS

2 15 ounce cans

Black beans

1/2 cup

Cilantro, fresh leaves

3

ears Corn, fresh cooked off the cob cut kernels

2

medium cloves Garlic

2

Hass avocados

2

Red bell peppers, diced (about 2 cups)

2 tbsp

Shallots

1/4 tsp

Cayenne pepper

2 tsp

Salt

2 tbsp

Sugar

9/16 cup

Olive oil, extra virgin

1 teaspoon zest and 6 tablespoons juice from 5 to 6 limes


NOTES

  • Added tortilla chips and romaine lettuce

    Marie D-B • 2021-01-21

1 person Recommend This Recipe