1 (15 oz) can white Cannellini beans drained and rinsed
4 ears of corn (shuck and steam for 5 minutes) then cut off cobb (this you can do ahead)
½ red onion diced
1 green bell pepper diced
1 red bell pepper diced
2 – 3 Avocado’s diced
1 cup cilantro chopped
Salt and pepper to taste
Honey Vinaigrette Dressing
2 tbsp. red wine vinegar
2 tbsp. fresh lime juice (1-2 limes)
2 tbsp. honey
¼ cup plus 2 tbsp. vegetable oil
2 garlic cloves, roughly chopped
¼ tsp dried oregano
½ tsp cumin
¾ tsp salt
¼ tsp black pepper
Directions
Shuck corn and steam in a steamer for 5 minutes. Let cool – cut the kernels off the cob in strips.
Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
Add the beans, red onion, red and green bell pepper and cilantro.
Make the dressing by combining all of the ingredients in a blender or mini food processor, process until smooth.
Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
Right before serving, slice the avocados in 1-inch chunks. Add to salad. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.
