Fiesta Black Bean Salad

I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1 (15 1/2ounce) can black beans, rinsed and drained
• 1⁄2 red bell pepper, chopped fine
• 1⁄2 cup  chopped red onions or 1⁄2 cup scallion
• 1⁄4 cup frozen sweet corn, thawed
• 1 -2  fresh jalapenos or 1 -2  other  hot pepper, sliced into rings
• 1  lime (juiced)
• 1⁄4 cup  minced fresh cilantro (coriander)
• 3  tablespoons extra virgin olive oil
• 1  tablespoon granulated sugar
• 1  ripe avocado, diced (but on the firm side)
• 1 -2  clove garlic, chopped
•  salt (to taste)
•  fresh ground black pepper (to taste)

Directions

1. Combine ingredients, mixing well.
2. Cover and refrigerate for several hours before serving.
3. Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.