• DRESSING:
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 4 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon ground pepper -- freshly ground
• SALAD:
• 2 cans black beans (15 ounces each) -- rinsed and drained
• 10 ounces frozen corn -- cooked and drained
• 1/4 cup fresh cilantro -- chopped
• 1 small red onion -- chopped
• 1 avocado -- pittd, peeled and chopped
• 2 large tomatoes -- peeled, seeded and chopped
• 2 fresh jalapenos -- seeded and minced

1. Whisk olive oil, vinegar, lime juice, salt, and pepper until combined.
2. Set aside.
3. Combine black beans, corn, cilantro, onion, avocado, tomatoes and jalapenos in a large serving bowl.
4. Toss salad gently to mix.
5. Pour dressing over salad and toss gently to coat.

Recipe By: Junior League of Houston Source: "Stop and Smell the Rosemary... Recipes and Traditions to Remember" Copyright: "1996"