Delicious side with fish tacos.
Serve at room temperature
15 oz. can black beans, rinsed and drained
1 c. frozen corn thawed (or 2 small ears cooked and cut off cob)
1 red pepper, diced
1 clove garlic, minced
1 Tbls. minced shallot
1 t. salt
1/8 t. cayenne pepper
1 Hass avocado chopped
1 Tbls. white sugar
4-1/2 Tbls. extra virgin olive oil
3 Tbls. lime juice (save zest)
½ t. lime zest
¼ c. chopped fresh cilantro, plus more for garnish
In a large bowl, combine vinaigrette ingredients and blend with a wire whisk.
Stir in black beans, corn, red pepper, garlic, shallot, salt, and cayenne pepper.
Cover and chill for a few hours or overnight.
When ready to serve, let stand at room temperature for about 20-30 minutes to let olive oil soften.
Right before serving, add avocado and mix gently, being careful not to mash avocado. Garnish with a little more chopped cilantro if desired. Serve at room temperature.