Robert's Summer Black Bean and Corn Salad!

Ingredients:

4 ears cooked corn, removed from cob; about 2 cups
(frozen corn works, but not canned)
2 cans black beans
2 medium tomatoes, diced; or one basket cherry tomatoes, cut in half
1 avocado, diced (2, if you have them or love them)

Dressing:

Juice and pulp from 1 to 1-1/2 limes
1/4 cup olive oil
1-2 cloves garlic, minced
1 teaspoon ground cumin
salt and pepper to taste

optional:
chopped cilantro
red pepper flakes
minced hot peppers

Process:

1. Mix dressing in the bottom of a large salad bowl.  Add in the optionals if you like them.
2. Steam or grill corn until cooked through.  Chill until you can handle, then cut the kernels from the cob and put into the dressing.  A little bit of heat still in the kernels will help to mellow the garlic
3. Drain and rinse the black beans, then add to the corn and dressing.  Mix it all up well.
4. Add halved or diced tomatoes to the salad and mix.
5. Add the diced avocado and mix.
6. Taste, adjust seasonings, add more mix-ins if you like.
7. Enjoy!