Black Bean Salad with Lime Dressing

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• Black Bean Salad with Lime Dressing

• Overnight Black Beans
• 16 ounce bag black beans
• Soak black beans overnight and cook according to package directions. Place in a large bowl.
• Quick Black Beans
• 2 15-ounce cans black beans
• Alternatively, drain and rinse two cans of black beans in a fine-mesh strainer. Place in a large bowl.
• Corn
• 3 ears fresh corn, cooked or grilled OR
  2 cups frozen corn, cooked
• If fresh corn is in season, cook corn and cut off kernels. If corn is out of season, cook two cups of frozen corn. Add corn to beans.
• Vegetables
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 2 cloves garlic, minced
• 3 green onions, minced
• ¼ cup chopped cilantro or parsley
• Chop vegetables and add to bowl with beans and corn.
• Zesty Lime Dressing
• 2 limes, zested and juiced
• Zest limes until you have about 1 teaspoon of zest. Add zest to a measuring cup. Juice limes and add to measuring cup.
• 6 tablespoons extra virgin olive oil
• Add olive oil to measuring cup with lime juice and zest and whisk to combine.
• 2 tablespoons sugar
• 2 teaspoons salt
• ¼ teaspoon cayenne pepper
• Add sugar, salt, and cayenne pepper to measuring cup and whisk to combine.
• Avocados
• 3 avocados, diced
• Dice avocados and gently mix into salad, taking care not to mush avocados. If making in advance, add avocados just prior to serving.

• 16 ounce bag black beans
• 2 15-ounce cans black beans
• 3 ears fresh corn, cooked or grilled OR
  2 cups frozen corn, cooked
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 2 cloves garlic, minced
• 3 green onions, minced
• ¼ cup chopped cilantro or parsley
• 2 limes, zested and juiced
• 6 tablespoons extra virgin olive oil
• 2 tablespoons sugar
• 2 teaspoons salt
• ¼ teaspoon cayenne pepper
• 3 avocados, diced

1. Soak black beans overnight and cook according to package directions. Place in a large bowl.
2. Alternatively, drain and rinse two cans of black beans in a fine-mesh strainer. Place in a large bowl.
3. If fresh corn is in season, cook corn and cut off kernels. If corn is out of season, cook two cups of frozen corn. Add corn to beans.
4. Chop vegetables and add to bowl with beans and corn.
5. Zest limes until you have about 1 teaspoon of zest. Add zest to a measuring cup. Juice limes and add to measuring cup.
6. Add olive oil to measuring cup with lime juice and zest and whisk to combine.
7. Add sugar, salt, and cayenne pepper to measuring cup and whisk to combine.
8. Dice avocados and gently mix into salad, taking care not to mush avocados. If making in advance, add avocados just prior to serving.