Black Bean and Corn Salad

This also makes a yummy dip for chips or other crunchy things like romaine lettuce.


1/3 cup fresh lime juice
1/2 cup olive oil
1 clove minced garlic
1 tsp salt
1/8 tsp cayenne pepper
30 ozs black beans (rinsed and drained)
1 1/2 cups corn kernels (fresh or cooked)
1 avocado (diced)
1 red bell pepper (chopped)
2 tomatoes (chopped)
1 onion (thinly sliced)
1/2 cup fresh cilantro (chopped, optional)

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Source: UC Agriculture Cooperative Extension