Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Servings: 6-8
Ingredients
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Instructions
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Roasted Garlic Guacamole

Adapted (only to adjust quantity) from Rick Bayless
Serves 4
Ingredients
3 large garlic cloves, unpeeled
3 ripe medium avocados*
1 small tomato, seeded, juiced and diced (about ⅓ cup)
¼ cup coarsely chopped cilantro, loosely packed
2 tablespoons jalapeno pepper, stemmed, seeded and minced (you’ll need one pepper)**
1 tablespoon fresh lime juice (about 1/2 lime), plus more if desired
½ teaspoon salt, plus more to taste

Directions
1. Place unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then slip off skins and mash with a fork.

2. Scoop avocado flesh into a medium bowl.* Add the roasted garlic, diced tomato, cilantro, jalapeno, lime juice and salt. Coarsely mash everything together, being careful to leave some chunks. Taste and add more salt and lime juice if desired (you can also add some of the jalapeno core if you want more heat…just add it slowly). Transfer to serving bowl and place plastic wrap directly on the surface of guacamole. Refrigerate until ready to serve.

*To prepare the avocados, cut them in half lengthwise. Strike the pits with the edge of a sharp knife, twist and loosen to remove. Using a small knife, cut a grid in each half (slices should be about 1/2-inch apart), then scoop the cubes of flesh out of the avocado with a soup spoon.

**To prepare the jalapeno, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins — the extra hot stuff — should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting; definitely do not touch your eyes.