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

Click here for a printable version