Black Bean and Corn Salad

Recipe from Melanie at Sister's Cafe

2-3 cups black beans OR 2 (15 oz) cans black beans rinsed and drained

1/3 cup freshly squeezed lime juice

1/2 cup olive oil

1 garlic clove, minced

1 tsp kosher salt

1/8 tsp cayenne pepper

1 1/2 cups frozen sweet corn, thawed

1 avocado, diced

1 small red pepper, diced

2 medium tomatoes, diced

6 green onions (tops and all) finely chopped

1 jalopeno, seeded and minced

1/2 cup chopped fresh cilantro

Put the lime juice, oil, garlic, salt and cayenne in a small jar. Cover with lid an shake until well combined.

In a medium bowl, combine the beans, corn, avacado, bell pepper, tomatoes, green onions, hot pepper and cilantro. Pour the lime dressing over the salad. Stir well to coat.

Makes 4-5 main course servings or 8-10 side-dish servings.

The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.