Avocado & Black Bean Salad W/mango,corn, Red Pepper, Quinoa

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 (15 ounce) cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob (or 1 can corn)
• 2 red bell peppers, diced
• 2 mangoes, chopped
• 2 garlic cloves, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon lime zest
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 2 hass avocadoes, chopped
• 2 cups quinoa, cooked

Recipe

• 1 combine all ingredients except for avocados and quinoa in a large bowl and mix well. cover and chill for a few hours or overnight. right before serving, add avocados and quinoa and mix gently, being careful not to mash avocados. garnish with a more chopped cilantro if desired. serve at room temperature.
• 2 i usually mix the avocado into the salad, there is enough lime juice to keep it from browning.