Michele'S Black Bean Salsa

• 2 ears corn, shucked and grilled or boiled
• 2 can (14ounces each) black beans rinsed and drained
• 1/3 cup fresh lime juice
• 1/3 cup canola oil
• 1/4 cup minced red onion
• 1/4 cup minced green onion, white and light green only
• 1 1/2 Tablespoon ground cumin
• 1 1/2 Tablespoon Cajun seasoning
• 1 cup chopped tomatoes
• 1/2 cup chopped fresh cilantro
• Kosher salt
• Freshly ground black pepper
• 2 avocados, halved, pitted, peeled and diced

1. Working with 1 ear of corn at a time, stand it upright, stem end down, on a cutting board. Using a sharp knife, cut downward along the cob, removing the kernels and rotating the cob a quarter turn after each cut. Discard the cobs and scoop the kernels into a large bowl. You should have about 1 1/2 cups.
2. Add the black beans, lime juice, canola oil, red onions, green onion, cumin, Cajun Seasoning, tomatoes, and cilantro and stir to combine. Season to taste with salt and pepper. Gently fold in the avocado. Serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours before serving.

corn, black beans, lime juice, canola oil, red onion, green onion, ground cumin, cajun seasoning, tomatoes, fresh cilantro, kosher salt, freshly ground black pepper, avocados

Taken from www.epicurious.com/recipes/member/views/micheles-black-bean-salsa-52649061 (may not work)