Black Bean Avocado Salad with Cilantro Lime Dressing

Tonight, Malissa and I have decided to try something a bit light, though, we still wanted something with a good kick.  This salad is incredible!  The Mexican style taste could be compared to a salad you would find at Cafe Rio, only much healthier, and the cilantro lime dressing adds a great zest to the already great colors and flavors.  Make too much and the leftovers can become an awesome Pico De Gallo.  It is also very easy to make, only taking about 15 minutes, and is great for a side or as the main course.

Black Bean Avocado Salad with Cilantro Lime Dressing

2 Cups fresh or frozen corn
1 Can black beans, rinsed and drained
2 Cups fresh diced tomatoes
1 ½ Cups finely diced red or white onion
2 Ripe avocados cut into ½ -inch squares
2 Cups chopped fresh cilantro
6-8 cups lettuce (optional)

Dressing:
½ Cup flaxseed oil (or extra virgin olive oil)
1/3 Cup lime juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Cook corn in pot of lightly salted water for about 2-3 minutes, until crisp-tender.  Drain and rinse with cold water.

Combine corn, beans, tomatoes, onion, avocados, and cilantro in a large bowl.  Whisk oil, lime juice, salt, and pepper in a separate bowl.  Pour over veggies and toss gently to coat.  Serve on beds of lettuce, or use as a chip dip if desired.