Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Ingredients:

2 15-oz cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 Tbsp green onions

2 tsp salt

1/4 tsp cayenne pepper

2 Tbsp sugar

1/4 cup extra virgin olive oil

1 tsp lime zest

6 Tbsp fresh lime juice

1/2 cup chopped fresh cilantro

2 avocados, chopped

Instructions:

Combine all ingredients except for avocados in a large bowl and mix well.  Cover and chill for a few hours or overnight (not necessary, but it helps the flavors to blend). Just before serving, add avocados and mix gently.