Black Bean Salad

By LRay

Ingredients

• 3 3 3 Ears Corn
• 2 2 cans 2 (15-ounce) cans black beans, rinsed and drained
• 2 2 2 Large tomatoes, seeded and chopped
• 3 3 3 Fresh jalapeno peppers, seeded and minced
• 1 1 1 small purple onion, chopped
• 1 1 1 avocado, peeled, seeded, and chopped
• 1/4 1/4 1/4 cup chopped fresh cilantro
• 3 to 4 3 to 4 4 tablespoons fresh lime juice
• 2 2 2 tablespoons olive oil
• 1 1 1 tablespoon red wine vinegar
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon freshly ground pepper

Details

Servings 6
Adapted from google.com

Preparation

Step 1

Place corn and water to cover in a Dutch oven. Bring to boil over medium-high heat, and cook, uncovered, 5 minutes. Drain and cool. Cut corn from cob.
Combine corn, black beans, and next 5 ingredients in large bowl. Combine fresh lime juice and next 4 ingredients in a jar; cover tightly, and shake vigorously.
Pour over corn mixture, stirring well. Chill salad at least 2 hours, and stir before serving.

Yield: 6 to 8 servings.