Farmers’ Market Black Bean Salad

Adapted from Once Upon a Chef

(2) 15-oz can black beans, drained & rinsed
3 ears freshly cooked corn, kernels cut off the cob
2 red bell peppers, seeded and diced
1 cup tomatoes, diced
2 Tbsp shallots, minced
2 tsp salt
2 Tbsp sugar
9 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 tsp lime zest
6 Tbsp fresh lime juice
1/2 cup fresh cilantro, chopped
2 avocados, chopped

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 sprigs of cilantro. Serve at room temperature.

Makes 6–8 servings