dinnerAmber Gohn

Black Bean Avocado Salad

dinnerAmber Gohn
Black Bean Avocado Salad

Black Bean Avocado Salad

This recipe pairs wonderfully with the CORM BREB we made in the same show, and really lends a fresh taste to a dense and fatty cornbread flavor.



  • 2 (15 ounce) cans black beans, rinsed and drained
  • 3 ears fresh corn 
  • 2 red bell peppers, diced (about 2 cups)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons minced shallots, from one medium shallot
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 1/2 cup plus 1 tablespoon extra virgin olive oil
  • 1 teaspoon zest and 6 tablespoons juice from 5 to 6 limes
  • 1/2 cup chopped fresh cilantro leaves, plus more for garnish
  • 2 ripe Hass avocados, chopped


  1. Boil corn cobs for 15 minutes just covered in water salted with 1 tablespoon of salt
  2. Cut kernels off cob and allow to cool to room temperature
  3. Combine all ingredients except for avocados in a large bowl and mix well
  4. Cover and chill at least 30 minutes and up to over night. Right before serving, add avocados and fold gently, being careful not to mash avocados