215-ounce cans READ Classic 3 Bean Saladdrained and rinsed
1cupcooked corn kernelsfresh, frozen, or canned; see Note
Make the Dressing: In a large bowl, combine the 2 tablespoons olive oil, lime juice, cilantro, garlic, and pepper.
Place one tablespoon of the olive oil in a medium skillet over medium high heat. When the oil is hot, add the onion, and saute for about 5 minutes until it is tender and lightly browned. Add it into the bowl with the dressing.
Add the bell pepper, drained 3 Bean Salad, avocado, and corn to the bowl, and gently toss to combine. Taste and add additional pepper if desired.
Two ears should yield a generous cup of corn kernels. You can cook fresh corn a couple of ways. You can grill ears of shucked corn 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 the kernels from the cob.For frozen, follow package directions. For canned, drain and rinse. If you want to heat either frozen or canned kernels in a hot skillet for a few minutes to brown slightly that adds additional flavor and visual appeal.