• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

[Photograph: Jennifer Segal] This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits. About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

• 2 (15 ounce) cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob (about 2 cups)
• 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 Hass avocados, chopped

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