Black Bean and Corn Salad

This is pretty much a variation of my Zesty Corn Salsa, but turned into a more complete salad. Not only is this fantastic alone, but you can toss it on top of a bed of romaine lettuce with some grilled chicken for an easy week night dinner.

This is best made and served fresh, but it will keep for a day or two. Personally, I like it freshly made at room temperature or cold, but some people love enjoying it warm.


Ingredients:
1 Recipe Zesty Corn Salsa
1 cup roma tomatoes, diced
1 can Black Beans (about 1.5 cups)
1-2 Avocados, diced

2 Tablespoons lime juice (in addition to the Zesty Corn Salsa)
1 teaspoon red wine vinegar
1 teaspoon sugar (or an alternative of another sweetener)
1/2 teaspoon garlic powder or 1 clove crushed garlic

Directions:
Whisk together additional lime juice, vinegar, garlic and sugar until sugar is dissolved. Toss Zesty Corn Salsa with tomatoes, and black beans and toss gently with lime juice mixture, and top with avocado's.