- Tara Scot
Black Bean & Corn Salad
Updated: Jan 25, 2020
Zesty-fresh tasty goodness of vegetableness with limey spicy loveliness.

This salad is amazing for summer grilling season, an addition to taco night, or as a lunch with some grilled chicken. Add garbanzo beans or baked tofu chunks for vegan-friendly protein!
Ingredients
2 cans (15 oz) black beans, rinsed and drained
1 bag (16 oz) frozen corn
2 red bell peppers, diced
3 cloves garlic, minced
1 shallots, minced
2 tsp salt
1/4 tsp cayenne pepper
1 tbsp sugar
1/4 cup extra virgin olive oil
Zest of one lime
1/3 cup of fresh lime juice
1 cup chopped fresh cilantro
2 avocados, chopped
Instructions
In a large bowl, mix everything except the avocados. Cover and chill for a few hours or overnight. Before serving, add avocados and mix together gently. Garnish with a more chopped cilantro and avocado if you like.