Black Bean Salad with Cilantro-Lime Vinaigrette

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It's Independence Day, folks. Game on.

I have a love/hate relationship with food-oriented holidays. I really like getting together with friends and sharing food, but I don't like deciding what to make. In fact -- I'm whispering here -- sometimes I'll decline potluck-style invitations cause the pressure is just too much. Maybe that's a little dramatic, but it's true. (Unless I'm in charge of dessert. Then it's no problem.)

Perhaps you've found yourself in a similar predicament? If you're ever in a situation where you don't know what to make, Pinterest is the perfect resource. But armed with this suggested recipe you don't even have to go there. This recipe comes together quickly and all the ingredients can be found in one store.

Other things that make this recipe perfect for the Fourth: fresh summer corn, fresh lime juice, fresh cilantro, avocados!

This recipe originally comes from a blog called Once Upon a Chef.


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 avocados, chopped

Once Upon a Chef says to put everything in a bowl and mix together, but I've now made this recipe twice and I prefer to make the vinaigrette separate.

To make the vinaigrette separate, whisk together the salt, cayenne pepper, sugar, olive oil, lime zest & lime juice. Set aside.

Place the prepared corn, beans, red peppers, shallots, garlic and cilantro into a bowl and mix together. Drizzle the vinaigrette over the mixture and stir until fully incorporated. Cover and chill a few hours or overnight. Gently incorporate the avocados. Serve at room temperature.

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