Fiesta Black Bean Salad

• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 1/2 red bell pepper, chopped fine
• 1/2 cup chopped red onions or 1/2 cup scallion
• 1/4 cup frozen sweet corn, thawed
• 1 -2 fresh jalapenos or 1 -2 other hot pepper, sliced into rings
• 1 lime (juiced)
• 1/4 cup minced fresh cilantro (coriander)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon granulated sugar
• 1 ripe avocado, diced (but on the firm side)
• 1 -2 clove garlic, chopped
• salt (to taste)
• fresh ground black pepper (to taste)

1. Combine ingredients, mixing well.
2. Cover and refrigerate for several hours before serving.
3. Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.

black beans, red bell pepper, red onions, frozen sweet corn, fresh jalapenos, lime, fresh cilantro, extra virgin olive oil, sugar, avocado, clove garlic, salt, fresh ground black pepper

Taken from www.food.com/recipe/fiesta-black-bean-salad-86529 (may not work)