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Black Bean & Corn Salad

2 c dried black beans (picked over and rinsed) or 30 oz canned black
beans (rinsed and drained)
1/3 c freshly squeezed lime juice
1/2 c olive oil
1 garlic clove, minced
1 t fine sea salt
1/8 ts cayenne pepper
2 ears fresh corn kernals or 1 1/2 c thawed frozen corn
1 avocado peeled, stone removed, cut into 1/2-inch pieces
1 sm red bell pepper seeded and cut into 1/2" pieces
2 md tomatoes cut into 1/2-inch pieces
6 green onions, with tops finely chopped
1 fresh hot chile pepper seeded and minced
1/2 c coarsely chopped cilantro (optional)

If using dried beans, place the beans in a large bowl and add enough
water to cover by 2 inches. Place the bowl in a cool place and
let the beans soak for 6 to 12 hours. Drain and rinse the beans.

Put the beans into a large pot and add enough fresh water to cover
the beans by 1 inch. Bring to a simmer over medium high heat,
reduce the heat, cover, and simmer until the beans are barely
tender. 1-1/2 to 2 hours (depending on the age of the beans).
Thoroughly drain the beans and let them cool.

Put the lime juice, olive oil, garlic, salt, and cayenne in a small
jar. Cover with the lid and shake until the ingredients are well

In a salad bowl, combine the cooked or canned beans, corn, avocado,
bell pepper, tomatoes, green onions, chile pepper, and cilantro.
Shake the Lime Dressing and pour it over the salad. Stir until well


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