Black Bean Salad #1

• 2 (14 ounce) cans black beans, drained
• 1 medium red onion, diced
• 13 cup lime juice
• 14 cup olive oil (my sister gave me chili lime oil, yum)
• 3 garlic cloves, minced
• 1 green pepper, diced
• 12 cup leftover corn, sliced off the cob
• 1 pint grape tomatoes, halved
• 1 cup diced papaya
• 1 diced avocado
• salt and pepper

1. Stir after each addition, be gentle with the papaya and avocado.
2. If you make it early in the day and put it in the fridge, it will be cool and yummy at dinner time.
3. We eat it with crumbled tortilla chips for crunch.
4. Last night we had corn on the cob with it as well.
5. It really should have chopped cilantro or at least parsley, but I was not going back to the grocery store.

black beans, red onion, lime juice, olive oil, garlic, green pepper, leftover corn, grape tomatoes, papaya, avocado, salt

Taken from www.food.com/recipe/black-bean-salad-1-427677 (may not work)