Recipe courtesy of Sandy Parker

3 ears corn
2 (15-ounce) cans black beans, rinsed and drained
2 large tomatoes, diced
1 small purple onion, chopped fine
2 avocados, peeled, seeded and chopped
1/4 cup chopped fresh cilantro
Juice of 3 limes
2 tablespoons red wine vinegar
1-1/2 teaspoons salt
1/2 teaspoon ground pepper

Boil corn for 5 minutes. Drain, cool and cut from cob. Combine corn, black beans and next 4 ingredients in a large bowl. Set aside.

Combine fresh lime juice and remaining ingredients in a jar; cover tightly and shake vigorously. Pour over corn/bean mixture, stirring well. Chill for at least 2 hours before serving. Goes great with pork tenderloin, chicken, fish or other meat of choice or as a stand-alone salad. Yields 6-8 servings.