Servings: 6 to 8

Salad: subheading: Salad:
3 Ears Fresh Corn 3 Ears Fresh Corn
1 Tablespoon Sugar 1 Tablespoon Sugar
 
2 15-ounce Cans Black Beans, rinsed and drained 2 15-ounce Cans Black Beans, rinsed and drained
1 Red Bell Peppers, diced 1 Red Bell Peppers, diced
1 Cloves Garlic, minced 1 Cloves Garlic, minced
3-4 Green Onions, white and green parts, chopped 3 to 4 Green Onions, white and green parts, chopped
 
Dressing: subheading: Dressing:
2 Teaspoons Kosher Salt 2 Teaspoons Kosher Salt
1/4 Teaspoon Cayenne Pepper ¼ Teaspoon Cayenne Pepper
2 Tablespoons Sugar 2 Tablespoons Sugar
9 Tablespoons Extra Virgin Olive Oil 9 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Lime Zest (be sure to zest limes before juicing them) 1 Teaspoon Lime Zest (be sure to zest limes before juicing them)
6 Tablespoons Fresh Lime Juice 6 Tablespoons Fresh Lime Juice
1/2 Cup Chopped Fresh Cilantro ½ Cup Chopped Fresh Cilantro
 
2 Hass Avocados, chopped 2 Hass Avocados, chopped

To cook the corn: Put the shucked ears in a pot with cold water to cover.  Add a tablespoon of sugar.  Over high heat, bring the pot just to a boil. Removed the corn from the pot and run under cold water to stop the cooking. Then cut the kernels from the cob. You want the corn just blanched and still crisp.
In a large bowl combine the corn kernels with the rest of the salad ingredients except for avocados and mix well.
Whisk the dressing ingredients together in a small bowl and add to salad ingredients. Stir well to combine.
Cover and chill for a few hours or overnight. Taste and add salt and a bit more lime juice if you feel it needs it.
Right before serving, add avocados and mix gently, being careful not to mash avocados (see note below). Serve at room temperature.

This salad tastes better if made ahead.  This salad tastes better if made ahead.
I did not mix the avocados into the salad so that they would not turn brown in any  leftover salad. I just chopped them and let people top their individual servings with them, if desired.  I did not mix the avocados into the salad so that they would not turn brown in any  leftover salad. I just chopped them and let people top their individual servings with them, if desired.