Pinto Bean Salsa Salad

Ingredients

• 6 servings pepper black freshly ground
• 15 ounce pinto beans drained and rinsed canned
• 1 cup cherry tomatoes halved
• 0.3 teaspoon chili powder 
• 0.3 cup cilantro leaves fresh chopped
• 1.3 cups corn kernels fresh from 2 ears
• 1 small clove garlic 
• 1 small haas avocados diced halved seeded
• 3  juice of lime juiced
• 2 teaspoons kosher salt 
• 6 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 1  bell pepper diced yellow seeded

Equipment

• bowl
• knife
• whisk

Directions

1. Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
2. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
3. For the salad: Toss together the beans, corn, bell pepper, and onions.
4. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.