BLACK BEAN SALAD

 BLACK BEAN SALAD

Dressing:

1 small clove garlic

Pinch of salt, plus 2 teaspoons, measured separately

Juice of 1-1/2 limes (about 3 tablespoons)

2 teaspoons kosher salt

¼ teaspoon chili powder

¼ cup extra virgin olive oil

Salad

1 cup corn kernels

1 orange bell pepper, diced

½ small red onion, finely chopped (about ¼ cup)

1 tablespoon extra-virgin olive oil

1 - 15 ounce can black beans, drained and rinsed

Kosher salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

1 Hass avocado, halved, seeded and diced

¼ cup chopped fresh cilantro, leaves and stems

1. Make the dressing:  smash the garlic cloves, sprinkled with a pinch of the salt and with the flat side of a large knife, mash and smear the mixture into a coarse paste.
2. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl.  Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
3. For the Salad:  sauté corn, bell pepper and onions in the olive oil until beginning to brown over medium-high heat in a skillet.  Toss in the black beans and cook until warm.  Add the dressing and toss to coat evenly.  Adjust seasoning with salt and pepper.  Remove from heat and gently fold in tomatoes, avocado and cilantro.  Serves 4 to 6.