this recipe comes from her kitchen. it was amazing. i was skeptical, but the dinner was an easy 9 in both my husband and i's books. i served it with a piece of grilled chicken and some plain brown rice on the side. it was an absolutely perfect meal.
modified slightly from ina garten, here
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
chopped cilantro, to your liking
1/4 cup freshly squeezed lime juice (2 limes) (i used 1/2 fresh 1/2 not)
a little less than 1/4 cup good olive oil (more like 3 tablespoons)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe avocados, seeded, peeled, and 1/2-inch diced
place the tomatoes, yellow pepper, black beans, corn, red onion, jalapeno peppers, cilantro and lime zest in a large bowl. whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. toss well.
just before you're ready to serve the salad, fold the avocados into the salad. check the seasoning and serve at room temperature.