Summer Black Bean Salad

Our pool is officially open and the city’s famous snow cone lady is in full swing, so can we just skip to summer now??? Ah, summer, it has the power to make us suffer and like it…especially in Texas:)

Here is 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. It’s a super frugal recipe for summer because you can find most of the ingredients on sale. 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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