Corn, Bean, Pepper, Avocado Salad (7.29.15)

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Corn, Bean, Pepper, Avocado Salad

  • 2 15-ounce cans black, kidney or garbanzo beans, no salt added, rinsed and drained
  • 3 ears fresh corn, cooked, kernels cut off the cob
  • 1 red bell peppers, diced
  • 1 green bell pepper, diced
  • 1/4 small onion, any color, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, zest and juice
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 Hass avocados, chopped
  • No Salt Seasoning and Pepper, to taste

Combine the first 6 ingredients in a large bowl. In a small bowl, mix together lime, cayenne pepper, sugar, garlic, oil, no salt seasoning and pepper. Cover and chill for at least 2-3 hours for best flavor. Just before serving, add avocados and mix gently.

Sponsor: Intermountain Medical Center Heart Institute

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