Ingredients
30-ounces cooked 1000 Springs Mill black beans, drained and chilled (Cooking instructions on each bag)
3 ears fresh grilled corn, kernels cut off the cob
6 Fresno Red Chile peppers, seeded and chopped
3 cloves garlic, minced
½ cup yellow onion, ¼” dice
2 teaspoons sea salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
½ cup extra virgin olive oil
6 tablespoons Fairchild Organic Apple Cider Vinegar
3/4 cup chopped fresh cilantro, plus more for garnish
2 Large Hass avocados, peeled, seeded and chopped
Instructions
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.
Servings: 6-8
by Tim Cornie
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