Black Bean and Corn Salad

adapted from Nancy Hatch

Ingredients

1/4-1/3 cup olive oil
1/3 cup fresh lime juice, about two limes
1 clove of garlic, minced, or about 1 tsp.
1/8 tsp. salt
1/8 tsp. ground cayenne pepper
1-2 (15 oz) cans black beans, drained and rinsed
1-2 cups frozen corn, cooked
1-2 tomatoes, diced
1 red bell pepper, diced
1-2 avocados, diced
6 green onions, thinly sliced
1/2 cup fresh cilantro, roughly chopped


Directions

1. In a salad bowl, combine beans, corn, tomatoes, bell pepper, avocados, green onions, and cilantro.

2. In a small bowl combine olive oil, lime juice, garlic, salt, and cayenne pepper. Whisk well until combined. (Can also be done in a salad dressing bottle.) Pour dressing over salad, a little at a time. Gently stir tough to coat salad ingredients. Add more dressing as desired.

This can be done before hand, up to overnight to enrich flavor. Great as a side or with tortilla chips as a bean salsa.

other options: kidney beans, canellini beans, red onion in place of green onion