Ingredients 2 15-ounce cans black beans, rinsed and drained 3 ears fresh cooked corn, kernels cut off the cob 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots, from one medium shallot 2 teaspoons salt 1/4 teaspoon cayenne pepper 2 tablespoons sugar 9 tablespoons extra virgin olive oil, best quality such as Colavita 1 teaspoon lime zest (be sure to zest limes before juicing them) 6 tablespoons fresh lime juice 1/2 cup chopped fresh cilantro, plus more for garnish 2 Hass avocados, chopped Instructions Combine all ingredients except for 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 more chopped cilantro if desired. Serve at room temperature.Source:http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html