Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

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This recipe was inspired by my sister in law, who brought this over for our Friday night cookout last weekend. It quickly made it to our new summer favorite.  It was DELICIOUS we couldn’t stop eating it!  It’s the perfect dish for summer entertainment and it gets better the longer it sits.  In fact, when you make this salad you want to have plenty of time to let it sit while the flavors meld together.  I have to admit, this salad involves a lot of chopping and takes some time to put together but it’s TOTALLY WORTH IT!  It’s a super frugal recipe for the summer because you can find most of the ingredients on sale SCORE!  Definitely since fresh corn is in during the summer, and if you have a few more minutes go with fresh.

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What you need:
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
2 tablespoons sugar
9 tablespoons extra virgin olive oil

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

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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 in a clear glass bowl and it’s absolutely stunning ENJOY!

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