Pinto Bean Salad With Corn, Yellow Peppers, Tomatoes and Avocado

PINTO BEAN SALAD WITH CORN, YELLOW PEPPERS, TOMATOES AND AVOCADO

Ingredients:

Dressing:
2 cloves garlic, minced
6 T. fresh lime juice
2 T. honey or agave syrup 
1 tsp. salt
1 tsp. chili powder
1/2 cup extra-virgin olive oil

Serves 4 to 6.

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Salad:
1-15 oz. can pinto beans, rinsed and drained
1 1/3 cups fresh yellow or white corn kernels (or frozen and thawed)
1 yellow or orange bell pepper, diced 
1/4 cup red onion, diced
1 cup cherry tomatoes, halved
1 avocado, diced and rinsed in water 
1/4 cup chopped cilantro
Salt and pepper to taste

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1. For dressing combine garlic, lime juice, honey or agave, salt and chili powder in a small bowl. Gradually whisk in the olive oil until dressing comes together. Chill until ready to toss with salad.

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2. Toss together the beans, corn, bell pepper and onions. Add dressing and toss to coat evenly; chill up to 4 hours. Just before serving gently fold in tomatoes, avocado and cilantro. Adjust seasoning with salt and pepper to taste.