Black Bean, Corn, and Avocado Salad  
​Yield: Makes about 2 servings

 Ingredients:
•   Juice  of 2-3  limes 
•   2 teaspoons  olive oil
•  1/2  clove  garlic,  or 1/4 tsp  garlic  powder 
•  1/2 teaspoon unrefined sea salt 
•   pinch  cayenne  pepper (optional) 
•    1  teaspoon  chili  powder 
•   2 Tbsp chopped fresh  cilantro (optional) 
•    115  oz.  can  black beans,  rinsed 
•   3/4 c. frozen corn  kernels 
•    1  avocado,  peeled and  chopped  into 1/2 inch chunks 
•   10-20 cherry tomatoes,  halved,  or 1  medium tomato, chopped

Method
1.   In  a small  bowl,  combine  lime juice,  olive oil,  garlic,  salt,  cayenne,  chili  powder,  and  cilantro until well  combined. 
 In  a medium saucepan,  heat the corn and  beans over medium  heat until warm, then add to a medium  bowl with avocado and tomatoes. 
 Pour liquid  mixture over bean mixture and  stir until  well  coated.  
Serve immediately or refrigerate for an  hour or so  (if you  want to make it up to a day or two  before serving, you  could combine everything  except the avocados and then add those at the last minute so they don't brown).

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