Serrano Corn & Bean Salad

Salad:

1 can (15.25 ozs) black beans, rinsed and drained

1 cup frozen corn, par boiled for about 2 minutes. Rinsed with cold water and drained

1-2 diced Roma tomato, seeds removed

¼ c purple onion, chopped

1 somewhat firm avocado cut into small cubes right before serving

Dressing:

¼ cup Flying Olive's Serrano Honey Specialty Vinegar

¼ cup Flying Olive's Persian Lime Extra Virgin Olive Oil

¼ -1 tsp Flying Olive's Baklouti Green Chili Extra Virgin Olive Oil (depending on how spicy you like it)

1 tsp agave nectar, honey, or sugar

¼ tsp dried cumin

½ tsp garlic powder

½ tsp chili powder

Salt and freshly ground black pepper to taste

To make the salad:

Mix all ingredients in a medium bowl, except avocado. Pour on dressing and chill for at least 1 hour. Right before serving, add chopped avocado and gently stir.  Adjust seasonings to taste.

Submitted by Barb L.