This is one of my favorite summer salads, it’s delicious as well as beautiful. A great way to make use of the veggies in season. It could be a meal in it’s self, served with a hunk of skillet cornbread. Yummy!
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
1 red bell peppers, diced
1 green bell peppers, diced
2 cloves garlic, minced
1/2 cup onion, diced
2 teaspoons salt
1/4 teaspoon Chipotle pepper
2 tablespoons honey
9 tablespoons extra virgin olive oil
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
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.
Tags: avocado, Black Beans, candy onion, chipotle pepper, cilantro, Corn, Garlic, green pepper, honey, lime, olive oil, red bell pepper
