This is one of my favorite salads - and I could eat it for breakfast, lunch or dinner - I never tire of it. I make it with fresh corn in the fall but when I'm fresh out of corn I use frozen. The dressing is made with Near Beer...fake beer and I use O'Douls...because the kids like this too and really, no one likes drunk kids...It comes together quickly because of canned beans and once again, my picture makes this look totally unappetizing but trust me....this is a GREAT salad - it's also great as a salsa! 
Black Bean and Corn Salad - Pots and Pins
4 cans black beans, 14 oz., rinsed and drained
2 large avocados, peeled, pitted and cut into bite-sized pieces
4 green onions, finely chopped
1 cup cherry tomatoes, sliced in two
1/2 cup jicama, peeled, and cut into bite-sized pieces
2 cups frozen corn
1/4 cup chopped cilantro
salt and pepper to taste
Dressing:
1/2 cup near beer, like O'Doul's
1/4 cup canola oil
1 clove garlic, minced
salt and pepper to taste
juice from 4 limes
Mix all of the above in a large bowl. Make dressing and pour on top. Refrigerate until serving time, then toss to coat. Serves 10. Great with chips!
