THE BEST SUMMER SIDE DISH: Black bean, bell pepper, corn & avocado salad in a lime vinaigrette

Chop the red bell pepper.

Chop the corn using a serrated knife, or substitute with a can of corn.

Combine black beans, salt, sugar, red onion, and garlic (pressed) in a bowl.

Mix the ingredients together.

Zest the limes to get about 1 teaspoon of zest.

Juice the limes to get about 6 tablespoons of lime juice.

Combine lime juice and zest with 3/4 cup of extra virgin olive oil to make the vinaigrette.

Pour the vinaigrette over the mixed ingredients and stir.

Cover the mixture and refrigerate for about half an hour.

Before serving, cut up the avocados and gently fold them into the salad.

Equipment Needed

Spice Level:

Dietary

Allergens