Tomato Basil Pasta Recipe. Simply Traditional Lasagna Recipe. Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette. 5 stars based on 52 votes Share on TwitterShare on FacebookShare on Pinterest This recipe was inspired by one of my readers, Ellen Koh, who sent me a fabulous Mexican Bean Salad recipe. Over the years, it has become the most popular recipe on my site; it has been pinned over 800,000 times on Pinterest and called “Veggie Crack” because it’s so addictive! I love it for entertaining because it’s festive and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits. Try serving it with my Grilled Tequila Lime Chicken and Cornbread Muffins. Be sure to watch the video for foolproof tips!
Begin by cutting the corn off the cobs. Cut the red bell peppers. Rinse the black beans. Chop the cilantro (or leave it out if you don’t like it). Combine everything in a bowl. Add fresh lime juice, olive oil, garlic, shallots and seasoning. Toss and add avocado. That’s all there is to it. Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette. Oh-So-Good Chicken Recipe.
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