South West Inspired Avocado, Corn and Black Bean Salad (Vegan / Vegetarian / Organic)

I can never say no to a ripe Avocado.  In fact in my quest to discover my "Spirit Fruit" it hit me!  It's the avocado, more like a veggie in mellowness, but a fruit nonetheless.

Expect many more avocado recipes as we enter summer in California

Ingredients

1/3 cup of orange bell pepper, chopped

1/3 cup of fresh corn, cut off cob and roasted or grilled

1/3 cup of olives; sliced

1/3 cup of black beans (rinsed if canned)

2 Tablespoons of fresh chopped cilantro

1/2  teaspoon of ground cumin

1 Tablespoon of Olive or Avocado Oil

Juice of 1 lime

1 teaspoon of minced Jalapeño

1 large or 2 small avocados, peeled and cubed

Instructions

If using fresh corn, cut it off of the cob and pan cook it over heat with no oil, until it starts to blacken.  You can also do this on the BBQ grill

set aside and let cool

Chop bell peppers  and slice your black olives

Combine Olive Oil with lime juice and cumin.  Whisk together

In a medium bowl place all ingredients except Avocado.

Toss ingredients with liquid dressing (i.e. oil, cumin and lime)

Add Avocado and gently toss to coat.

Enjoy!