Black bean and corn salad

Main Ingredient: Cereals Corn Various Vegetables
Course: Various Main Dishes
Dietary: Vegetarian
Yield:

Black bean and corn salad ingredients

2 c dried black beans
-- (picked over and rinsed)
-OR-
30 oz -Canned black beans
-- (rinsed and drained)
1⁄3 c Freshly squeezed lime juice
1⁄2 c olive oil
1 Garlic clove, minced
1 t Fine sea salt
1⁄8 t Cayenne pepper
2 Ears corn
-- (kernals cut off the cob)
-OR-
1 1⁄2 c -(thawed) Frozen corn
1 Avocado
-- peeled, stone removed
1 small Red bell pepper, seeded
2 med Tomatoes
6 Green onions, with tops
-- finely chopped
1 Fresh hot chile pepper
-- seeded and minced
1⁄2 c Coarsely chopped cilantro
-- (optional)

Cooking Black bean and corn salad

1. If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches.
2. Place the bowl in a cool place and let the beans soak for 6 to 12 hours.
3. Drain and rinse the beans.
4. Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch.
5. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender.
6. 1-