This is a dish I love to make when everything is in season and fresh. It makes a lot, so it’s also great to take along to parties and potlucks. I looked up a bunch of recipes, but every one either had something missing, or something I didn’t care for or couldn’t get. This is what I ended up with that works for me, a mish-mash of half a dozen different takes on the same dish, modified for what the grocery store had in stock.
Dressing:
1/2 cup EVOO
1/3 cup white wine vinegar (can sub red wine vinegar or apple cider vinegar)
1 tbsp lime juice
1/4 tsp garlic powder (or more, I won’t judge)
1/2 tsp sea salt
1/3 - 1/2 cup sugar
1-2 tsp dried cilantro (or a handful of fresh, minced)
Combine all ingredients and shake well, until sugar is dissolved.
Veggies:
1 avocado, diced
2 cans black beans, rinsed
1 can sweet corn, drained
2 or 3 roma tomatoes, deseeded and diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 red onion, diced
1 jalepeno pepper, minced
Pour dressing over veggies, stir, and cover tightly. Chill in refrigerator at least an hour, to allow veggies to marinate. Serve on virtually anything! Tortilla chips, tacos, hotdogs… Store in an airtight container in the fridge.