Awesome Black Bean Salad with Corn and Avocado

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This salad is colorful, refreshing, and delicious. It’s quick to put together and is light yet very satiating.

Dressing:

• clove garlic
• pinch salt plus 2 teaspoons
• juice of 1.5 limes (about 3 Tablespoons
• 2 tsp kosher salt
• cumin
• 1/4 tsp chili powder
• 1/4 cup olive oil

Salad:

• 1 cup fresh corn kernels (about 2 ears)
• 1 orange bell pepper, diced
• 1/2 small red onion, finely chopped (about 1/4 cup
• 1 T olive oil
• 1 (15 oz) can black beans, drained and rinsed
• Kosher salt
• black pepper
• 1 cup cherry tomatoes, halved
• 1 small hass avocado, halved, diced
• 1/4 cup chopped fresh cilantro, leaves and stems

Instructions:

Make the dressing by smashing garlic glove, sprinkle with pinch of salt, and, with flat side of large knife, mash and smear to course paste. Whisk garlic paste, lime juice, salt, cumin, and chili powder together in a bowl. gradually whisk in olive oil.

For salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown. Toss in black beans and cook until warm. Add the dressing and coat evenly. Adjust seasoning with salt and pepper. Remove from heat and gently fold in the tomatoes, avocado, and cilantro.

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