Black Bean, Corn and Avocado Salad

• 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
• 3/4 cups Corn Kernels, Frozen Then Thawed
• 1/2 cups Fresh Cilantro, Chopped
• 2 whole Red Bell Peppers, Stem And Seeds Removed Then Diced
• 1 whole Shallot Finely Minced
• 2 teaspoons Garlic, Minced
• 1 teaspoon Sugar
• 1/2 teaspoons Cayenne Pepper (add More If You Want More Spice)
• 2 teaspoons Salt
• 1 teaspoon Lime Zest
• 5 whole Limes, Juiced
• Olive Oil, As Needed
• 2 whole Hass Avocados, Peeled, Pitted And Diced

1. In a large bowl, add the beans, corn, cilantro and red bell pepper and mix well.
2. Add the shallot, garlic, sugar, cayenne pepper (you can add more if you want more spice), salt and lime zest.
3. Add the lime juice and a dash or two of olive oil (as desired) and mix until well combined.
4. Cover the bowl and store in the refrigerator for at least 2 hours (or overnight if you can).
5. Right before serving, add the avocado and more lime juice to help keep them from browning.
6. Serve at room temperature with pita chips, tortilla chips or sliced veggies!
7. Adapted from Once Upon A Chef.

black beans, corn kernels, fresh cilantro, red bell peppers, shallot, garlic, sugar, cayenne pepper, salt, lime zest, whole limes, olive oil, avocados

Taken from tastykitchen.com/recipes/appetizers-and-snacks/black-bean-corn-and-avocado-salad/ (may not work)