Use as a side salad or as a dip with corn chips
Servings: 6-8
INGREDIENTS
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (1-1/2 C)
2 red bell peppers, diced
2 roma tomatos, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
6 tablespoons fresh lime juice (be sure to zest limes before juicing them)
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped
INSTRUCTIONS
1. 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.
Adapted from Bonnie's (Jackson Hughes' grandma) recipe
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