Amount
Ingredient
Preparation



2
cups
black beans

dried, rinsed, or 30 oz canned, rinsed, drained



1/3
cup
lime juice

freshly squeezed



1/2
cup
olive oil





1
each
garlic clove

minced



1
teaspoon
sea salt

fine



1/8
teaspoon
cayenne pepper





2
each
corn

kernals cut off the cob, or 1/2 c frozen, thawed



1
each
avocado

peeled, stone removed, cut into 1/2inch pieces



1
small
red bell pepper

seeded, and cut into 1/2" pieces



2
medium
tomatoes

cut into 1/2inch pieces



6
each
green onions

with tops, finely chopped



1
each
hot chili peppers

fresh, seeded and minced



1/2
cup
cilantro

coarsely chopped (optional)

 If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches.

Place the bowl in a cool place and let the beans soak for 6 to 12 hours.

Drain and rinse the beans.

Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch.

Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2 hours (depending on the age of the beans).

Thoroughly drain the beans and let them cool.

Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.

Cover with the lid and shake until the ingredients are well mixed.

In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro.

Shake the Lime Dressing and pour it over the salad.

Stir until well coated. (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.)

Makes 4 to 5 main-course servings or 8 to 1 side-dish servings.