Black bean salad with corn, red peppers, avocado, mango and lime-cilantro vinaigrette


2 15-ounce cans black beans, rinsed and drained
2 cups frozen corn, defrosted
2 red bell peppers, diced
1 mango, diced
3 cloves garlic, minced
2 tablespoons minced red onions
2 teaspoons salt
1/4 teaspoon cayenne pepper
9 tablespoons extra virgin olive oil
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

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.

Adapted from


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