Black Bean & Corn Dip

My former roommate and I aptly named this "crack" because it was so addicting! I made it for a New Years' Eve pre-party and decided to post. Great dip to bring to parties with tortilla chips. It keeps well in the fridge for a few days, and actually tastes better the next day as the flavors meld. I also like to wrap a scoop in a tortilla for a quick snack.

RECIPE:
1/3 cup lime juice
1/4 cup olive oil
1 clove garlic, minced
1 tsp salt
1/8 tsp ground cayenne pepper
2 cans black beans, rinsed and drained
1½ cups corn, thawed
1 avocado, peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup fresh cilantro, chopped

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomoatoes, green onions, and cilantro. Shake lime dressing and pour it over the salad. Toss salad to coat vegetables and beans with dressing and serve, or cover and chill. Makes 8 servings. (per serving: About 450 calories, 12g fat, 21g protein, 67g carbohydrates)