Corn and Black Bean Salad...adapted from my friend, Diane
1/4 cup freshly squeezed lime juice
2 tablespoons vegetable oil ( I used extra virgin olive oil)
1 teaspoon sugar or honey
1 teaspoon salt
1/2 teaspoon black pepper
4 ears of cooked corn cut off the cob, or two cups frozen corn, defrosted
1-2 cans (15 ounce) black beans, rinsed and drained
4-6 scallions, sliced thin
1 large red bell pepper finely diced
1 avocado chopped into small dice
1/2 small jalapeño pepper, seeded and minced
1/2 handful chopped cilantro (optional)
In a large bowl, whisk together first 5 ingredients.
Stir in the corn, beans, red onion, bell pepper, avocado, jalapeño and cilantro, if using. Taste and adjust the seasonings. Cover and refrigerate for at least 1 hour before serving.