black bean salad

Black Bean Salad with Corn, Avocado and Lime Dressing

Stacey Dohman, MS, RDN
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  • 2 cans black beans, 15 oz rinsed and drained
  • 3 fresh cooked corn kernels cut off the cob
  • 2 red bell peppers diced
  • 2 tablespoons minced shallots from one medium shallot
  • 2 teaspoons kosher salt
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil
  • 1 teaspoon lime zest
  • 6 tablespoons fresh lime juice
  • ½ cup chopped fresh cilantro
  • 2 Hass avocados chopped
  • ½ jalapeno, seeded finely diced (optional)


  • In large bowl, whisk together olive oil, lime juice, scallions, shallots, cilantro, lime zest, and sugar. Mix in beans, corn, and red bell pepper.
  • Add avocado and gently toss
  • Season with salt, if desired.
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