Black Bean and Corn Salad:

2 (15 ounce) cans black beans, rinsed and drained

2 cups corn kernels (thawed from frozen)

2 cups diced red bell peppers

2 medium cloves garlic, minced

2 tablespoons minced shallot

1 teaspoons salt

1/4 teaspoon cayenne pepper

1 tablespoons sugar

1/2 cup extra virgin olive oil

1 teaspoon fresh lime zest

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6 tablespoons fresh lime

1/2 cup chopped fresh cilantro leaves, plus more for garnish

2 Hass avocados, chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill at least 30 minutes or up to overnight. Right before serving, gently fold in avocados.

Serve at room temperature as is, or add to crisp lettuce for lettuce wraps, or with corn chips for an appetizer or with a cooked grain for a delicious plant-based meal.

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