Southwestern Salad

Ingredients

• Ingredients by volume:
• 15 oz canned corn
• 30 oz canned black beans
• 2 bell pepper (preferably red bell peppers)
• 1 shallot
• 2 cloves garlic
• 1 lime
• 0.5 cup olive oil
• 4 tbsp lime juice (or all that's available in the above lime)
• 2 tbsp lemon juice (or all that's necessary to make a total of 6 tablespoons in combination with the lime juice)
• 2 tbsp agave
• 1 pinch ground cayenne pepper (or as much as 1/4 tsp, depending on spiciness preference)
• 2 tsp salt
• 3 large avocado
• Ingredients by weight:
• 425 g canned corn
• 850 g canned black beans
• 500 g bell pepper (preferably red bell peppers)
• 175 g shallot
• 10 g garlic
• 125 g lime
• 105 g olive oil
• 60 g lime juice (or all that's available in the above lime)
• 29 g lemon juice (or all that's necessary to make a total of 90 g in combination with the lime juice)
• 41 g agave
• 0.1 g ground cayenne pepper (or as much as .6 g, depending on spiciness preference)
• 12 g salt
• 800 g avocado

Instructions

1. 1. Prepare the salad: drain the corn and black beans, and put them in a large bowl. Dice the bell peppers and add them to the same bowl.
2. 2. Prepare the dressing ingredients: finely mince the shallot and either mince or press the garlic. Zest and juice the lime. A microplane works well for zesting the lime and for grating the garlic, if you have one available.
3. 3. Mix the dressing: combine the olive oil, lime zest, lime and/or lemon juice, agave, minced shallot, minced/pressed garlic, cayenne pepper, and salt in a small bowl or in a food processor.
4. 4. Combine everything except for the avocado, mixing well. If desired, chill for a few hours before serving.
5. 5. Immediately before serving, dice or scoop out spoonfuls of the avocados and combine with the rest of the salad.