This colorful salad is great for summer barbeques.

1/3 cup lime juice
1/3 cup olive oil
1 clove garlic, crushed
1 tsp salt
1/4 tsp ground pepper
1 19 oz can of black beans, drained and rinsed
1 1/2 cups frozen corn
1 avocado, diced
1 large green pepper, diced
2 medium tomatoes, chopped
1/2 cup diced cucumber
6 green onions, thinly sliced

To prepare dressing, combine lime juice, olive oil, garlic, salt and pepper. To make salad, mix remaining ingredients in a large bowl. Pour dressing over the salad and stir until fully coated.

I made this one evening when we had friends over for a barbeque. Tony grilled some Jamaican Jerk chicken, and I made this salad, coconut rice and cheese bread to go with it.  I’m a sucker for anything with avocado so I adored this recipe and I think next time I’ll had even more avocado because I like it so much. The original recipe called for cilantro, but I don’t care much for cilantro so I left it out. The kids both found something they liked in it- Bennett gobbled up the black beans, and Cole seemed to enjoy the cucumber and avocado. I ate it the next day for lunch and topped it with the left-over grilled chicken. It was seriously one of the best lunches ever!

-Recipe adapted from allrecipes.com