Potluck

Made this yummy dish for my job's "St. Patty's Day Salad Potluck". So good!

Black Bean Salad with Lime-Cilantro Vinaigrette

Serves: 6-8

2 15 ounce cans black beans, rinsed and drained

3 ears of fresh corn, cooked and off the cob (I used one small bag of frozen corn)

2 red bell peppers, diced

2 cloves garlic, minced

2 TBSP minced shallots (One medium shallot)

2 tsp salt

1/4 tsp cayenne pepper

2 TBSP sugar

9 TBSP extra virgin olive oil (I found this to be a little too much and will cut it down next time)

6 TBSP fresh lime juice

1 tsp lime zest (zest before juicing)

1/2 cup chopped cilantro, plus more to garnish

2 Hass avocados, diced

Combine all ingredients together except avocados and mix well. I mixed all the liquid ingredients together in a separate bowl and poured over the salad at the end. Cover and chill for a few hours or overnight. Right before serving mix in avocados, being careful not to mash. Can be served at room temperature.