Servings: 6-8
Total Time: 30 minutes to prep, chill for a few hours or overnight to serve!
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 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 6 tablespoons fresh lime juice (about three limes)
- ½ cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Instructions:
- 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.
Paula's serving suggestion: Perfect with any grilled protein! My favorite? Grilled jumbo shrimp basted with the multi-use/must-have Wegman's Basting Oil! So easy – baste the jumbo shrimp with the oil, grill for 5-7 minutes, turning the shrimp half way through the process. Perfect summer dish!