Black Bean Salad

This colorful black bean salad is made for cookouts—easy to prep ahead, fresh and summery, and always one of the first things to go.

Servings: to 8 servings

Prep Time: 30

Total Time: 30

Ingredients

3 ears fresh corn (see note)
2 (15-oz) cans black beans, drained and rinsed
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from 1 medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
½ cup + 1 tablespoon extra-virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
¼ cup + 2 tablespoons fresh lime juice, from 3 limes
½ cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and keeps the kernels from bouncing everywhere.)
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 a more chopped cilantro if desired. Serve at room temperature.

Notes

If using frozen or canned corn, you'll need 2¼ cups.

Nutrition Information

Per serving (8 servings)Calories: 464kcalCarbohydrates: 52gProtein: 13gFat: 24gSaturated Fat: 3gSodium: 591mgFiber: 15gSugar: 7g

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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