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Corn and Black Bean Salsa with Lime Cilantro Vinaigrette

Adapted from Once Upon a Chef
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Ingredients
  

  • 2 15- ounce cans black beans rinsed and drained
  • 3 ears fresh cooked corn kernels cut off the cob
  • 2 red bell peppers 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
  • 1 teaspoon lime zest
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro plus more for garnish
  • 2 Hass avocados chopped

Instructions
 

  • Mix all ingredients except Hass avocado. Let sit for a few hours and add avocado just before serving with extra cilantro as garnish.

Notes

I soaked my avocado chunks in a bowl water with a tablespoon of lime juice to prevent browning. Handle avocados gently so they don't get mushy.
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