215 oz cans black beans, rinsed with cold water and drained well
2cupssweet corn kernels, drained
1cucumber, peeled, seeded, and diced
2medium tomatoes, seeded and diced
½cupsweet onion, vidalia, chopped
½cupfresh cilantro, chopped
3semi-firm avocados, they should indent just slightly when pressed, indicating ripeness without being overly ripe.
Combine all Dressing ingredients in a bowl. Whisk to incorporate well. Can be made a day or two ahead of time; cover and chill until ready to use.
In serving bowl, combine all remaining ingredients except for avocados. Toss so that ingredients are well mixed (avocados will be mixed in last, to prevent browning.)
Whisk the lime dressing again and immediately pour over the salad. Use rubber spatula to gently toss salad with dressing to coat evenly. Cover and chill at least 4 hours up to overnight, so flavors can infuse. Just before serving, peel and dice avocados. Use rubber spatula to gently fold avocado into salad and serve with tortilla chips. Delicious over homemade tacos or burrito bowl as well.
Yields about 10-12 servings as an appetizer. Serves about 8 as a side dish.