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

Ingredients:
2 (15 oz) 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 tbsp minced shallots
2 tsp salt
1/4 tsp cayenne pepper
2 tbsp sugar
6 tbsp extra virgin olive oil
zest of 2 limes
6 tbsp fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped

Directions:
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 more chopped cilantro if desired. Serve at room temperature.

- Danika
adapted from http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html