Black Bean, Corn & Bell Pepper Salad

Directions

For the dressing:

Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.

Mix together the garlic paste, lime juice, salt and chili powder together in a bowl.

Gradually add the olive oil and whisk, starting with a few drops and then pouring the rest in a steady stream.

For the salad:

Heat a skillet over medium high heat, add the oil and cook the corn, bell pepper, and onions until beginning to brown, about 5 minutes.

Stir in the black beans and cook until warm, 3 to 5 minutes.

Pour the dressing over and toss to coat evenly.

Adjust seasoning with salt and pepper if desired.

Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.

Serve.