Black Bean, Corn, Red Peppers, Avocado Salad & Lime Cilantro Dressing

                                                                                                                     
2 15-oz. cans black beans, rinsed and drained

3 ears fresh corn, cooked, cooled and kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots 

2 teaspoons salt

¼ teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil

6 tablespoons fresh lime juice

1 teaspoon lime zest

½ cup chopped cilantro

2 Hass avocados, diced

Directions

  

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired.  Serve at room temperature!