Southwest Salad

This salad caused a stir last night at our Family Game Nite / Costume Party. I had a hard time refraining from eating it before we even arrived at the party, I was very hungry – but I managed to wait until the potluck dinner was underway and I could enjoy my portion with a big handful of tortilla chips. I imagine it would make a great summer picnic dinner, on a bed of lettuce to accompany grilled chicken.

Southwest Corn and Bean Salad (makes about 8 cups)

15 oz can black beans, rinsed and drained
2 c frozen or fresh corn kernels
2 medium tomatoes, chopped
1/2 medium bell pepper, chopped
1/4 c chopped red onion
1 clove garlic, crushed
2 T chopped fresh cilantro
2 avocados

Juice from 1 lime
4 t olive oil
1 T red wine vinegar
1/2 t salt
1/4 t freshly-ground pepper
1/4 t chili powder – I used chipotle chili powder
Dash cayenne pepper (omit if using chipotle)

Combine the beans and vegetables, except avocado, in a medium bowl. Slice each avocado in half, and twist apart to expose the pit. Whack the pit with the blade of your knife and twist to remove it. Score the avocado flesh crosswise and lengthwise, and scoop out the cubes with a spoon, into a small bowl. Sprinkle with half the lime juice and stir gently to coat. Add the avocado to the salad. Combine the remaining lime juice with the rest of the dressing ingredients, and toss the dressing with the salad. Chill until just before serving.