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Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

This fabulous Mexican Bean Salad recipe is great for entertaining because it is festive and you can make it ahead of time.

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

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By: Once Upon A Chef
Servings
6-8 serving

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 tblspns minced shallots, from one medium shallot
  • 2 tpns salt
  • 1/4 tspns cayenne pepper
  • 2 tblspns sugar
  • 9 tblspns extra virgin olive oil, best quality such as Colavita
  • 1 tspn lime zest (be sure to zest limes before juicing them)
  • 6 tblspns fresh lime juice
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 Hass avocados, chopped

Instructions

Here are your 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.

Recipe Notes

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

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Nutrition Information

Per serving (8 servings)

  • Calories                   464
  • Fat                           24g
  • Saturated fat           3g
  • Carbohydrates         52g
  • Sugar                       7g
  • Fiber                        15g
  • Protein                    13g
  • Sodium                   591mg
  • Cholesterol             0mg

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