Corn and Black Bean Salad
Author: Kristin
Recipe type: Side
Cuisine: Tex-Mex
Serves: 6-8 servings
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (14.5 ounce) cans of sweet corn (about 2 cups)
- 2 red bell peppers, diced (about 2 cups)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 3 tablespoons minced shallots
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper or to taste
- 2 tablespoons sugar
- ½ cup plus 1 tablespoon extra virgin olive oil or canola oil
- Zest and 6 tablespoons juice from 5 to 6 limes
- ½ cup chopped fresh cilantro leaves, and some for garnish
- 2 avocados, thinly sliced or diced and mixed in just before serving.
- Combine ingredients and refrigerate overnight if possible.
- Serve with chips and/or atop chicken with avocado slices or dices.
Recipe by Everyday Celebrations at https://everydaycelebrations.com/tequila-lime-chicken-with-mexi-ranch-corn-and-black-bean-salad/
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