- 1 (15 ounce) can of black beans, rinsed and drained (or 1 1/2 cups of freshly cooked black beans)
- 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled, or grilled and cooled)
- 1/2 cup chopped green onions (including onion greens) or shallots
- 1/2 fresh jalapeño pepper, seeded and minced, or 1/2 pickled jalapeño pepper, minced (not seeded)
- 3 fresh plum tomatoes, seeded and chopped and/or 1 red bell pepper, seeded and chopped
- 2 Tbsp lime juice (about the juice from one lime)
- 1 Tbsp olive oil
- 1 avocado, peeled, seeded, and cut into chunks
- 1/2 to 1 teaspoon of sugar (to taste)
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, peeled and smashed
- 1 3-inch sprig of fresh rosemary
- 3 anchovy fillets, coarsely chopped (omit for vegetarian option)
- 1/4 cup freshly grated Parmesan cheese
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon lemon zest
- 1/4 cup of lemon juice
- In a large bowl, gently combine the black beans, corn, chopped green onions, minced jalapeños, chopped tomatoes (or red bell pepper), lime juice, and olive oil. Gently fold in the chopped avocados.
- Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice. Chill.
- Right before serving, add the chopped fresh cilantro.
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