Kosher or coarse salt and freshly ground black pepper to taste
½teaspoonancho chili powder
For the Salad
215.5-ounce cans black beansdrained and rinsed
2cupslightly cooked and cooled corn kernelsfresh or frozen- see Note
1cupchopped red or yellow onions
3bell peppersdiced (red, yellow, orange, or a combination)
Make the dressing: In a small container, combine the lemon or lime juice, olive oil, salt and pepper, and chili pepper.
Make the salad: In a large bowl, combine the beans, corn, onions, and peppers. Shake up the dressing, pour it over the salad and toss to combine.
If you want to serve it right away, gently mix in the avocado. If you have time, this salad is better if you make it a day ahead, refrigerate it, and then just add the avocado right before serving.
You can cook fresh corn a couple of ways. Either shucked and on the cob on a grill, over medium heat, turning the corn so that all sides become lightly brown, about 6 minutes total. Let cool, and cut the kernels off.Or, steam the shucked ears for 5 minutes in a small amount of simmering water, then drain cool, and slice off the kernels.Or, cut the kernels off the cob, and saute them in a couple of teaspoons of butter melted in a pan over medium heat for about 5 minutes.For frozen, follow package directions.