Black Bean Salad
3 tbsp extra virgin olive oil
2 tbsp lemon juice
2 limes, juiced
1 tbsp white wine vinegar
2 tsp minced fresh garlic
3 cans black beans, drained and rinsed
2 cans corn kernels, drained and rinsed
2 avocados, diced
1 red pepper, finely chopped
1 tsp minced jalapeño pepper (optional, to taste)
½ tsp each salt, ground pepper
¼ tsp onion powder
½ cup chopped fresh cilantro (optional, for garnish)
Mix the olive oil, lemon and lime juice, vinegar and fresh garlic in a glass measuring cup and set aside.
Drain and rinse the canned beans and corn and mix with avocado and chopped peppers in a large mixing bowl. Pour dressing over top and add salt and pepper to taste.
Serve at room temperature with cilantro garnish.
Optional alternative to canned corn: Wrap four ears of corn in foil and cook on top rack of barbeque on medium high heat for 10 minutes on each side. Allow to cool and then remove kernels with a small paring knife. This imparts a delicious smoky flavour to the salad.