This black bean and corn salad is as delicious as it is versatile. It’s great by itself, or for a full dinner you can add some grilled chicken and throw it all on baked corn tortillas with lettuce for a tostada salad.
Or you can add 8 ounces of bowtie pasta for a great pasta salad, just double the dressing.
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar or container that you can cover with lid. Then shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, bell pepper, onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir in avocado and tomatoes to keep them from getting mushy. Coat vegetables and beans with dressing, and serve.
NOTE: This isn’t a salad I make and eat throughout week. It’s definitely the best on the day it's made as the lime gets a little tangy in a day or two.