Prep Time: 20 minutes

Serves: 6

Ingredients:                                                                                       

1, 15-ounce can of black beans, rinsed and drained

1, 15-ounce can of pinto beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob or 1 cup of frozen or canned corn

1/2 of a red bell pepper, diced

1/2 of a green bell pepper, diced

1 small red onion

2 to 3 small tomatoes

1/4 teaspoon cayenne pepper

10 jarred jalapeno pepper slices, diced (more or less to taste) 1 to 2 fresh, chopped

1 tsp. lime zest (be sure to zest limes before juicing them)

1/2 C. chopped fresh cilantro or parsley, plus more for garnish

2 avocados, chopped

Dressing:

1 T. olive oil

1 T. white wine vinegar (I have used regular on many occasions and it turned out just fine)

1/2 of a lime, juiced

1/2 tap. Dijon mustard (regular works fine also)

Salt and pepper to taste

Dash of sugar (to taste)

What to do:

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro or parsley if desired. Serve at room temperature.

*This recipe is in my cookbook, This and That.