Black bean & corn salad Recipe

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Black bean & corn salad

Artist:	_	Yield:	1
Categories:	Cereals, Corn, Entrees, Salads, Side-dishes, Vegetables, Vegetarian	Rating:	0
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Ingredients:

2	cup	Dried black beans
		-- (picked over and rinsed)
		-OR-
30	oz	-Canned black beans
		-- (rinsed and drained)
1/3	cup	Freshly squeezed lime juice
1/2	cup	Olive oil
1		Garlic clove, minced
1	tsp	Fine sea salt
1/8	tsp	Cayenne pepper
2		Ears corn
		-- (kernals cut off the cob)
		-OR-
1 1/2	cup	-(thawed) Frozen corn
1		Avocado
		-- peeled, stone removed
		-- cut into ?inch pieces
1	small	Red bell pepper, seeded
		-- and cut into ? pieces
2	med	Tomatoes
		-- cut into ?inch pieces
6		Green onions, with tops
		-- finely chopped
1		Fresh hot chile pepper
		-- seeded and minced
1/2	cup	Coarsely chopped cilantro
		-- (optional)

Procedures:

1	If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches.
2	Place the bowl in a cool place and let the beans soak for 6 to 12 hours.
3	Drain and rinse the beans.
4	Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch.
5	Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender.
6	1-?to 2 hours (depending on the age of the beans).
7	Thoroughly drain the beans and let them cool.
8	Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
9	Cover with the lid and shake until the ingredients are well mixed.
10	In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro.
11	Shake the lime dressing and pour it over the salad.
12	Stir until well coated.
13	(the salad can be prepared a few hours ahead, but don"t add the avocado until serving time.
14	Refrigerate, and adjust the seasonings before serving).