Bean, corn & avocado salad

I do not like beans. I do not like canned corn either. I do not like the two main ingredients of this salad, so why, WHY am I crazy for the salad itself? Cannot say! Maybe it is the dressing that ties everything else together to a wonderful combo... Whatever the reasons, this is my message to all bean-haters: give it a try.

Ingredients

3 dl soaked black beans
2 dl sweet corn
1 red bell pepper
250 g cherry tomatos
1 finely chopped garlic clove
1 finely chopped shallot
Juice of 2 limes
1,5 teaspoons salt
1 tablespoon agave syrup
1/4 teaspoon cayenne pepper powder
0,7 dl olive oil
Handful of fresh coriander/cilantro
One avocado

Preparation

Start by mixing the dressing: squeeze the lime juice and add olive oil, cayenne pepper powder, salt, and agave syrup. Chop garlic and shallot and mix with the dressing.

Cut the bell pepper, tomatos and avocado in small pieces and mix with corn, beans and cilantro in a large bowl. Pour in the dressing and mix well.

Refridgerate for at least an hour before serving so that the flavors can marry.