Hot Black Bean, Avocado and Corn Salad

• 2 cups black beans dried, rinsed, or 30 oz canned, rinsed, drained
• 13 cup lime juice freshly squeezed
• 1/2 cup olive oil
• 1 each garlic cloves minced
• 1 teaspoon sea salt fine
• 18 teaspoon cayenne pepper
• 2 each corn kernals cut off the cob, or 1/2 c frozen, thawed
• 1 each avocados peeled, stone removed, cut into 1/2inch pieces
• 1 small sweet red bell peppers seeded, and cut into 1/2" pieces
• 2 medium tomatoes cut into 1/2inch pieces
• 6 each scallions, spring or green onions with tops, finely chopped
• 1 each hot chili peppers fresh, seeded and minced
• 1/2 cup cilantro coarsely chopped (optional)

1. If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches.
2. Place the bowl in a cool place and let the beans soak for 6 to 12 hours.
3. Drain and rinse the beans.
4. Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch.
5. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender.
6. 1 1/2 to 2 hours (depending on the age of the beans).
7. Thoroughly drain the beans and let them cool.
8. Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
9. Cover with the lid and shake until the ingredients are well mixed.
10. In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro.
11. Shake the Lime Dressing and pour it over the salad.
12. Stir until well coated.
13. (The salad can be prepared a few hours ahead, but don't add the avocado until serving time.
14. Refrigerate, and adjust the seasonings before serving.)
15. Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.

black beans, lime juice freshly squeezed, olive oil, garlic, salt, cayenne pepper, corn kernals, avocados, sweet red bell peppers, tomatoes, scallions, hot chili peppers, cilantro

Taken from recipeland.com/recipe/v/hot-black-bean-avocado-corn-sal-5285 (may not work)