Black Bean Corn Salad

 2/3 C fresh lime juice
1 C extra virgin olive oil
2 cloves garlic, minced
2 tsp salt
1/8 - 1/4 tsp cayenne pepper to taste
4 pints black beans, cooked and rinsed (8 cups or 4 - 15 oz cans)
3 C corn
2 avocado, peeled, pitted and cubed
2 red bell pepper, chopped
4 tomato, chopped
12 green onions, chopped
1 C fresh cilantro, chopped, or 4T  dried cilantro

1. Put the first 5 ingredients in the salad bowl and whisk well.

2. Add the remaining ingredients and toss in the dressing to coat.  The flavor gets better if you let it sit in the fridge for 4 hours or overnight.

Servings: 12

Recipe Type: Beans and Legumes, Make - Ahead, Salad