Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Difficulty Rating 2 (Dicing)

Black Beans – 2 15 oz. cans (rinsed and drained)
Corn – 2 cups
Red (or other color) Bell Pepper – 1, diced
Garlic – 2 cloves, diced
Shallots (or onion) – 2 Tbsp, diced small
Salt – 2 tsp.
Cayenne Pepper – ¼ Tbsp.
Sugar – 2 Tbsp.
Olive Oil – As needed (6-9 Tbsp.)
Lime zest – 1 tsp (optional)
Lime (or lemon juice) – 6 Tbsp.
Cilantro – ½ cup, chopped
Avocado – 2 chopped small (Optional)

1. Combine all ingredients except for avocados in a large bowl and mix well.
2. Cover and chill for a few hours or overnight.
3. Right before serving, add avocados and mix gently, being careful not to mash avocados.
4. Serve at room temperature.