Black Bean and Corn Salad: The Best Black Bean and Corn Salad Recipe from Cook'n

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	Black Bean and Corn Salad

   2 cups black beans, dried, picked over, rinsed - or-
   30 ounces black beans canned, rinsed and drained
   1/3 cup lime juice freshly squeezed
   1/2 cup olive oil
   1 garlic clove, minced
   1 teaspoon salt fine sea salt
   1/8 teaspoon cayenne pepper
   2 corn kernals cut off the cob
   1 1/2 cups frozen corn (thawed)
   1 avocado, pitted, peeled, cut into 1" pieces
   1 red bell pepper seeded - and cut into 1/2" pieces
   2 tomatoes cut into 1/2 inch pieces, medium
   6 green onions with tops, finely chopped
   1 red hot chili pepper fresh, seeded and minced
   1/2 cup cilantro coarsely chopped (optional)

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If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans.

Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool.

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

In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime Dressing and pour it over the salad. Stir until well coated.

(The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.)

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