Bean and Corn Salad With Avocado



1/2 cup olive oil
Juice of 2 limes
1 tablespoon Caribbean condiment or bottled Jamaicans or Trinidad sauce (not hot sauce)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cans cooked black beans, drained and rinsed
4 cups cooked fresh corn kernels, cut from 8 medium-size cobs
2 medium ripe tomatoes (about 2 1/2 cups), cut into 1 1/2-inch pieces
1 small red onion, quartered and thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 medium ripe avocados, halved, pitted, peeled and cut into 1 1/2-inch pieces


1. To make the dressing, whisk the oil, lime juice, Caribbean condiment, salt, and pepper in a large serving bowl until well blended.
2. Add the beans, corn, tomatoes, onion, parsley, and cilantro. Toss to mix and coat well. Cover and refrigerate for 1 hour to develop the flavors. Just before serving, gently stir in the avocados.

Yield: Serves 8