Black Bean and Corn Salad

    Free time is at a premium for me right now.  We're juggling a few too many home improvement projects, as far as I'm concerned.  In fact, I'm so tired of them all, that I'm not even going to tell you about them.  I don't want to talk about them because I'm exhausted and thinking about them makes me even more exhausted.  I haven't felt much like cooking during these projects, but I still feel like eating -- and, sitting down with a glass of wine at the end of the day.  I was able to put this Black Bean and Corn Salad together quickly, which we ate with bison burgers on the grill, along with that glass of wine.

                                       Black Bean and Corn Salad
                             a recipe from the now out-of-print Country Home

• 1/2 cup fresh lime juice
• 2/3 cup olive oil
• 1 large clove garlic, minced
• 1/2  teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2  15-ounce cans black beans, rinsed and drained
• 1 1/2 cups frozen whole kernel corn, thawed
• 1 avocado, halved, seeded, peeled and diced
• 2 medium tomatoes, chopped or equal amount of grape tomatoes, halved
• 2/3 cup chopped fresh cilantro
• 1/2 cup chopped green onion
• 1 jalapeno pepper, seeded and finely diced

1.  For the dressing, whisk together lime juice, oil, garlic, salt, and cayenne until well mixed.
2.  In a very large salad bowl, gently combine beans, corn, avocado, tomatoes, cilantro, green onion, and jalapeno.  Add half of the dressing; toss to coat.  Add additional dressing until desired coverage is achieved.  Cover and chill for 2 to 24 hours.