Corn and Beans

Black Bean and Corn Salad – for a BIG crowd!

2 cups fresh lime juice

3 cups olive oil

6 cloves garlic, minced

2 tablespoons coarse salt

1/2 to 3/4 teaspoon ground cayenne

12 15-ounce cans black beans, rinsed and drained

9 cups frozen corn

6 avocados, pitted, peeled and chopped

6 bell peppers (red or orange are pretty) seeded and chopped

12 tomatoes, seeded and chopped

3 bunches green onions, thinly sliced

2 to 3 cups chopped fresh cilantro (You may want to serve this on the side. Some people don’t like cilantro.)

Place juice, oil, garlic, salt, and cayenne in a medium bowl. Whip with wire whisk until dressing ingredients are well mixed. In a very large bowl combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Makes enough for 36 to 40 people.