Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Mothers, did you enjoy your special day?  I know I did.  We had a great family day although we missed not having Psychgrad and "R" with us.  Too bad since this is the first time we can actually wish her an "almost Happy Mother's Day".    Speaking of Psychgrad, has anyone besides me been missing her smiling face around here?   Junior is not making an appearance until mid summer and I know she's feeling great.  How's that for subtle?

Have you seen this  Black Bean Salad around the internet these days?  It's such an incredible salad that's easy to make.  When I first saw it on Pinterest I thought it looked so colourful and provided a great healthy option to the regular salads we make.  I made a double recipe and took it with me to our Mother's Day event.  No leftovers, not even a single bean.

Don't hesitate to take this salad with you to a cookout.  It's impressive.

Servings: 6-8

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
• 6 tablespoons fresh lime juice (be sure to zest limes before juicing them)
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

Instructions

1. 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.