Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons fresh lime or lemon juice
  • 3 tablespoons extra virgin olive oil
  • Kosher or coarse salt and freshly ground black pepper (to taste)
  • ½ teaspoon ancho chili powder
  • 2 15.5-ounce cans black beans (drained and rinsed)
  • 2 cups lightly cooked and cooled corn kernels (fresh or frozen- see Note)
  • 1 cup chopped red or yellow onions
  • 3 bell peppers (diced (red, yellow, orange, or a combination))
  • 2 Haas avocados (diced)

Instruction

  • Make the dressing: In a small container, combine the lemon or lime juice, olive oil, salt and pepper, and chili pepper.
  • Make the salad: In a large bowl, combine the beans, corn, onions, and peppers. Shake up the dressing, pour it over the salad and toss to combine.
  • If you want to serve it right away, gently mix in the avocado. If you have time, this salad is better if you make it a day ahead, refrigerate it, and then just add the avocado right before serving.