1/4 c.freshly squeezed lime juice (about 1 large)
1/4 c. cold-pressed, organic olive oil
1 clove garlic, minced
1/2 t. salt
1/8-1/4 t. cayenne pepper
2 (15 oz) cans organic black beans, rinsed and drained
3 ears corn (cooked) or about 1 1/2 c. frozen
1 red bell pepper, chopped
1/2 small red onion, chopped
1 avocado - diced
handful of fresh parsley, chopped
If using fresh corn on the cob, steam corn about 6 minutes. Cool and remove from cob.
Rinse beans and drain well. Combine with corn, red peppers, and onion in a salad bowl.
Whisk first 5 items together to make dressing. Pour over the salad and mix well. Just before serving, dice the avocado and add to salad, mixing lightly. Garnish with fresh parsley.
Serve immediately. This salad also stores well and makes great leftovers. Use in a soft tortilla wrap for a great lunch, add to omelettes, serve over salad greens... also send along your favorite way to enjoy this colorful, delicious, nutrient-dense, high-fiber, healthy salad.