My latest Pinterest find is a Black Bean Salad recipe. I just recently pinned it so I had not had the chance to make it before I took it to a girls dinner tonight. Thankfully it seemed to be a hit (I liked it and went back for seconds...okay, thirds).
What's in it
215-ounce cans black beans, rinsed and drained
3 earsfresh cooked corn, kernels cut off the cob
2red bell peppers, diced
2 clovesgarlic, minced
2 tablespoonsminced shallots, from one medium shallot (optional) - I opted not
1/4 teaspooncayenne pepper
9 tablespoonsextra virgin olive oil, best quality such as Colavita
1 teaspoonlime zest (optional) - I opted not
6 tablespoonsfresh lime juice (I used 3 Tbs lime juice and 3 Tbs of lemon juice)
1/2 cupchopped fresh cilantro
2Hass avocados, chopped
What to do
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. Serve at room temperature.