Ingredients
- 2 (15 ounce) cans
black beans, rinsed and drained - 3 ears fresh cooked
corn, kernels cut off the cob (about 2 cups) - 2 red bell peppers,
diced (about 2 cups) - 2 medium cloves
garlic, minced (about 2 teaspoons) - 2 tablespoons minced
shallots, from one medium shallot - 2 teaspoons salt
- 1/4 teaspoon cayenne
pepper - 2 tablespoons sugar
- 1/2 cup plus 1
tablespoon extra virgin olive oil - 1 teaspoon zest and 6
tablespoons juice from 5 to 6 limes - 1/2 cup chopped fresh
cilantro leaves, plus more for garnish - 2 Hass avocados,
chopped
Directions
1.
Combine all ingredients except
for avocados in a large bowl and mix well. Cover and chill at least 30 minutes
and up to over night. Right before serving, add avocados and fold gently, being
careful not to mash avocados. Garnish with more chopped cilantro if desired.
Serve at room temperature.
