Black Bean Avocado Salad

• 1 can Black Beans
• 1 Large Avocado
• 3 Tomatoes on the Vine
• 3/4 tablespoon Salt
• 1/4 tablespoon Cracked Pepper
• 1/2 tablespoon Garlic Powder
• 2 ears Corn on the Cob
• 3/4 Bell Pepper (Any Color)
• 1/2 Jalapeno Pepper
• 2 ounces Balsalmic Vinaigrette
• 6 Green Onions
• 1 Lemon
• 1 ounce Cilantro

1. Strain and rinse beans in colander
2. Trim both ends of corn, and remove husk
3. Remove stem and seeds from jalapeno and bell peppers
4. Wash all produce thoroughly
5. Grill corn, or roast over open flame, turning frequently until evenly browned. Set aside to cool
6. Scoup out inner seeds and flesh from tomatoes (set aside for other use - or add a pinch of salt and have yourself a tasty snack!)
7. Halve avocado, remove pit/shell, and cut into quarter-inch cubes
8. Chop tomatoes and bell pepper
9. Mince jalapeno and green onions
10. Standing corn vertically on it's thicker end, carefully slice corn from cob evenly top to bottom.
11. Squeeze juice from lemon (using a press or strainer to catch seeds)
12. Add all ingredients to large bowl, and mix. Add additional lemon, dressing and/or spices to taste.

black beans, avocado, tomatoes, salt, pepper, garlic, cob, bell pepper, pepper, balsalmic, green onions, lemon, cilantro

Taken from www.epicurious.com/recipes/member/views/black-bean-avocado-salad-5a0de59f2ca0051692bae33a (may not work)