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
