Black Bean and Corn Salad

*From Julie Berg - Iowa City Wards Cookbook

1/3 cup fresh lime juice
1/2 cup olive oil
1-2 cloves garlic, minced
1 tsp. salt
1/8 tsp cayenne pepper
2 (15 oz) cans black beans, drained and rinsed
1 1/2 cup frozen corn kernels
2 avocados, diced
1 red pepper, chopped
2 tomatoes, seeded and chopped
6 green onions, thinly sliced
1/2 c fresh cilantro, chopped

Place lime juice, olive oil, garlic, salt and cayenne pepper in small jar. Cover with lid and shake until ingredients are thoroughly mixed.

In salad bowl, combine the rest of the ingredients. Shake dressing and pour over salad. Stir to coat. Eat by itself or with chips.