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Black Bean Salad with Corn, Avocado and Lime Dressing
Stacey Dohman, MS, RDN
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Ingredients
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)
Instructions
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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