Spicy black bean and corn salad seasoned with green onions, jalapeno, bell pepper, avocado, tomato, cilantro, lime juice and garlic, tossed with Italian dressing.

Black Bean Salad

1 (15-ounce) can black beans, drained

2 (15.25-ounce) cans yellow corn, drained

8 green onions, chopped

2 fresh jalapeno peppers, seeded, diced (use rubber gloves)

1 green bell pepper, seeded, chopped

1 avocado, peeled and chopped

1 (4-ounce) jar chopped pimentos, drained

3 to 4 tomatoes, seeded and chopped

1 bunch fresh cilantro leaves, chopped

Juice of one lime

2/3 cup Italian dressing

Garlic powder, salt and pepper to taste

1. In a large bowl, combine vegetable ingredients with Italian dressing.
2. Season with garlic, salt and pepper to taste, toss and refrigerate for 2 hours.

Makes 8 servings.