1/2 lb. black beans
2 lg. tomatoes, peeled, seeded and finely diced
1 med. sweet red pepper, diced
1 med. sweet yellow pepper, diced
1 c. cooked corn kernels (mix yellow and white if you like)
3 tbsp. cilantro, chopped
1 or 2 jalapeno chilies, seeded and finely chopped
2 tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. black pepper
1 med. avocado, peeled and cut into 1/2 dice

Soak beans overnight. Drain. Prepare according to package directions, cooking until beans are firm but not too soft. Drain and cool. Use rubber gloves to prepare chilies. Mix all ingredients with beans except avocado. Dress with Lime Vinaigrette and chill overnight. Before serving add avocado and adjust seasonings. Serves 8.