Black Bean, Corn and Bell Pepper Salad

• 1 small garlic cloves
• 1 pinch salt plus 2 teaspoons
• 3 tablespoons lime juice about 1 1/2 each limes
• 2 teaspoons kosher salt
• 1/4 teaspoon chili powder or as needed
• 3 1/2 tablespoons olive oil, extra-virgin
• 1 cup corn fresh, from about 2 ears, or frozen and thawed
• 1 each orange bell pepper diced
• 1/2 small red onion finely chopped, about 1/4 cup
• 1 tablespoon olive oil
• 15 ounces black beans 1 can, drained and rinsed
• 1 x kosher salt to taste
• 1 x black pepper freshly ground to taste
• 1 cup cherry tomatoes halved
• 1 small avocados hass, halved, seeded and diced
• 1/4 cup cilantro freshly chopped, both leaves and stems

1. For the dressing:
2. Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
3. Mix together the garlic paste, lime juice, salt and chili powder together in a bowl.
4. Gradually add the olive oil and whisk, starting with a few drops and then pouring the rest in a steady stream.
5. For the salad:
6. Heat a skillet over medium high heat, add the oil and cook the corn, bell pepper, and onions until beginning to brown, about 5 minutes.
7. Stir in the black beans and cook until warm, 3 to 5 minutes.
8. Pour the dressing over and toss to coat evenly.
9. Adjust seasoning with salt and pepper if desired.
10. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.
11. Serve.

garlic, salt, lime juice, kosher salt, chili powder, olive oil, corn fresh, orange bell pepper, red onion, olive oil, black beans, kosher salt, black pepper, tomatoes, avocados hass, cilantro freshly

Taken from recipeland.com/recipe/v/black-bean-corn-bell-pepper-sal-51284 (may not work)