Black Bean Salad with Lime Vinaigrette
 This colorful black bean salad is made for cookouts—easy to prep ahead, fresh and summery, and always one of the first things to go. Ingredients 3 ears fresh corn (see note) 2 15-ounce cans black beans, rinsed and drained 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots, from one medium shallot 2 teaspoons salt ¼ 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 ½ cup chopped fresh cilantro, plus more for garnish 2 Hass avocados, chopped 3 ears fresh corn (see note) 2 15-ounce cans black beans, rinsed and drained 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots, from one medium shallot 2 teaspoons salt ¼ 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 ½ cup chopped fresh cilantro, plus more for garnish 2 Hass avocados, chopped Instructions Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and keeps the kernels from bouncing everywhere.) 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. Note: If using frozen or canned corn, you'll need 2¼ cups. Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and keeps the kernels from bouncing everywhere.) 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. Note: If using frozen or canned corn, you'll need 2¼ cups. Nutrition Information Powered by Per serving (8 servings) Serving size: 1 cup Calories: 464 Fat: 24 g Saturated fat: 3 g Carbohydrates: 52 g Sugar: 7 g Fiber: 15 g Protein: 13 g Sodium: 591 mg Cholesterol: 0 mg Per serving (8 servings) Serving size: 1 cup Calories: 464 Fat: 24 g Saturated fat: 3 g Carbohydrates: 52 g Sugar: 7 g Fiber: 15 g Protein: 13 g Sodium: 591 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.