2tablespoonslime juice (juice from one large lime)
1tablespoonagave syrup or honey
In a large bowl, combine black beans, grape tomatoes, bell peppers, red onion, jalapeno, thawed corn and cilantro.
To prepare the vinaigrette, whisk together vinegar, lime juice, agave syrup, cumin, chili powder, and salt in a small bowl. Stir the vinaigrette into the salad.
Right before serving, add the chopped avocado. Top with additional cilantro and lime juice if desired. Serve cold.
Red onion can be replaced with white, yellow or green onion. You can soak red onion in cold water for 10 minutes to make less astringent. Pat to dry before adding to the salad.
Corn: Fresh, frozen or canned works.
Can I make this in advance? Yes! You make the salad a day in advance. Assemble according to the recipe then and refrigerate until ready to serve. I recommend adding avocado just before serving so that it doesn't brown.
Storage: Enjoy within 2-3 days for best quality. You can eat it for up to 4 days but the quality will diminish because the vinaigrette will soften the veggies.