Black Bean and Corn Salad

I always have a hard time figuring out what kinds of sides to do with Mexican-type meals.  All the usual sides don't quite seem to go with the bright, fresh flavors of Mexican food.  Also, sometimes green salads just get old.  I can only have a side salad so many days in a row before I want to throw the lettuce out the window.  Black Bean and Corn Salad to the rescue!  The flavors of this salad are so happy and fresh-tasting, and the colors are absolutely beautiful.  It's a great dish for summertime since you serve it cold, but don't let that keep you from serving it any time of year (I know I don't).

Black Bean and Corn Salad

Time to Prepare: 25 minutes
Number of Servings: 6

• 1/3 cup lime juice
• 1/3 cup olive oil
• 2 cloves minced garlic
• 1 tsp salt
• 1/8 tsp cayenne pepper
• 2 (15 oz ) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn (rinse under cool water to thaw)
• 1 avocado, diced
• 1 red bell pepper, diced
• 2 tomatoes, chopped
• 6 green onions, chopped (green & white parts)
• 1/2 cup chopped fresh cilantro

In a small bowl, whisk together lime juice, olive oil, garlic, salt, and cayenne.  Set aside.

In a large bowl, toss together black beans, corn, avocado, bell pepper, tomatoes, green onion, and cilantro.  Pour dressing over the salad and stir to coat.

Source: adapted from Allrecipes
Produce Used: Lime, garlic, corn, avocado, red bell pepper, tomato, green onion, cilantro