Black Bean and Corn Salad

This recipe is from my sister Kelli. It is sooo good, I recommend making a double batch so you have leftovers. I made it for a banquet Sunday and everyone asked for the recipe.

INGREDIENTS:

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 avocado - peeled, pitted and diced

1 red bell pepper, chopped

1 small container of grape or cherry tomatoes, halved

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

DIRECTIONS:

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.