Black bean salad

Ingredients:

Salad

• 1 cup fresh corn kernels (from about 2 ears)
• 1 orange bell pepper, diced
• 1/2 small red onion, finely chopped (about 1/4 cup)
• 1 tbsp extra-virgin olive oil
• 1 can (425 g) canned black beans, washed
• 1 cup cherry tomatoes, halved
• 1 small Hass avocado, halved and diced
• 1/4 cup chopped fresh cilantro

Refueling

• 1 small clove of garlic
• A pinch of salt + 2 tsp.
• Juice of one and a half limes (about 3 tablespoons)
• 2 teaspoons coarse salt
• 1/4 tsp chili powder
• 1/4 cup extra-virgin olive oil

Preparation:

1. Prepare the dressing:
   
   Crush the garlic clove, sprinkle with a pinch of salt, and mash with the blunt side of a large knife until you have a coarse paste. Combine the garlic paste, lime juice, salt, and chili powder in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
2. Prepare the salad:
   
   Sauté the corn, bell pepper, and onion in a skillet over medium-high heat until they begin to brown. Add the black beans and cook until heated through. Add the dressing and toss to coat evenly. Season with salt and pepper to taste. Remove from heat and gently stir in the tomatoes, avocado, and cilantro. Serve.