Black Bean Salad

• 1 (15 ounce) can of black beans, rinsed and drained (or 1 1/2 cups of freshly cooked black beans)
• 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled, or grilled and cooled)
• 1/2 cup chopped green onions (including onion greens) or shallots
• 1/2 fresh jalapeAo pepper, seeded and minced, or 1/2 pickled jalapeAo pepper, minced (not seeded)
• 3 fresh plum tomatoes, seeded and chopped and/or 1 red bell pepper, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1/2 cup chopped fresh cilantro
• 2 Tbsp lime juice (about the amount of juice from one lime)
• 1 Tbsp olive oil
• 1/2 to 1 teaspoon of sugar (to taste)
• Salt and pepper to taste

1. 1. In a large bowl, gently combine the black beans, corn, chopped green onions, minced jalapeAos, chopped tomatoes (or red bell pepper), lime juice, and olive oil. Gently fold in the chopped avocados.
2. 2. Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice. Chill.
3. 3. Right before serving, add the chopped fresh cilantro.

black beans, frozen corn, green onions, fresh jalapeucubo pepper, tomatoes, avocado, fresh cilantro, lime juice, olive oil, sugar, salt

Taken from www.epicurious.com/recipes/member/views/black-bean-salad-58391742 (may not work)