Black Bean Corn Avocado Salad Dip

• FOR THE DRESSING:
• 1/2 cups Fresh Lime Juice
• 1/4 cups Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 2-1/2 teaspoons Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• FOR THE SALAD:
• 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained Well
• 2 cups Sweet Corn Kernels
• 1 whole Cucumber, Chopped And Seeded
• 2 whole Tomatoes, Seeded And Diced
• 1/2 cups Sweet Vidalia Onions
• 1/2 cups Chopped Fresh Cilantro
• 2 whole Large Avocados, Slightly Ripened

1. Combine dressing ingredients in a bowl. Whisk to blend dressing well. Set aside.
2. In serving bowl, combine salad ingredients except for avocados (those are added in later). Toss gently to thoroughly mix ingredients. Whisk lime dressing again, and pour over the salad. Gently mix salad and dressing so it is evenly incorporated. Let sit at least 4-6 hours or overnight, to allow flavors to marry.
3. Just before serving, peel and dice avocados. Toss gently into salad, making sure avocados are coated with lime dressing. Serve immediately.

dressing, lime juice, ubc, garlic, kosher salt, freshly ground black pepper, salad, black beans, sweet corn, cucumber, tomatoes, sweet vidalia onions, fresh cilantro, avocados

Taken from tastykitchen.com/recipes/salads/black-bean-corn-avocado-salad-dip/ (may not work)