Yesterday’s post was inspired by my sister-in-law, Crystal. Today’s post is inspired by my other sister-in-law, Cassie. A few days ago, Cassie sent me a quick email with a recipe of a salad she found on “pinterest“. I just so happened to have all of the ingredients on hand…except for the avocado so last night I decided to whip it together. Thank you Cassie….and pinterest! This salad is going into the “Hall of Flavor”!
2 15-ounce can 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 (you’ll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil (I like Colavita)
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
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 sprigs of freshly chopped cilantro if desired. Serve at room temperature.
You’ll notice the avocado is sadly missing in the image above….Next time, I’ll have it on hand. I’ll also use about 4 tablespoons less of olive oil…and may even substitute it for grapeseed oil….which is better for the skin!
Anyone else on “pinterest“?!?!? Anyone else need to admit they have an addiction?!?! Feel free to find me….search for email@example.com. I’m open to some vegan recipe suggestions so start pinning :)
* Warning….this recipe may win the attention of everyone at your super bowl party!