[Homemade] Black bean salad with a lime vinaigrette, also known as veggie crack.

3 ears fresh corn (see note)
2 (15-oz) cans black beans, drained and rinsed
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from 1 medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
½ cup + 1 tablespoon extra-virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
¼ cup + 2 tablespoons fresh lime juice, from 3 limes
½ cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped

Instructions:

Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and keeps the kernels from bouncing everywhere.)

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.

Note: If using frozen or canned corn, you'll need 2¼ cups.