Saturday, May 19, 2012

Lime Cilantro Black Bean Salad

This was one of the first recipes I stumbled across when I found out I wouldn't be able to eat dairy due to Avery's allergies. It has so much flavor... I eat it like salsa with tortilla chips. Yum!

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (or 2 15-ounce cans)
2 red bell peppers, diced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
1 teaspoon lime zest
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

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.
Serves: 6-8 

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