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

I found this recipe on Pinterest. It's a gorgeous salad, chock full of color and flavor, and combines a variety of things I love. I altered it slightly: I added 2 15-ounce cans of chick peas, 1 can pitted small black olives and canned corn instead of fresh. I omitted the garlic in the vinaigrette and added less sugar (1-1/2 tablespoons). It's a winner for me. And perfect for summer. It makes a lot, so plan accordingly.

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

From Jennifer Segal, Once Upon A Chef 

Servings: 6-8

The 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

The Directions.

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 more chopped cilantro if desired. Serve at room temperature.