In a small bowl whisk together the olive oil, lime juice, garlic, cayenne pepper, cumin, onion powder, agave, sea salt and pepper. 

Step 1

Step 2

Open and strain a can of black beans.

Step 3

Chop the avocado, red bell pepper and red onion.

Step 4

Cook the corn for 5 minutes and slice off the cob (or used canned corn).  Finely chop the cilantro. 

Step 5

In a large mixing bowl add the corn, black beans, chopped red bell pepper, avocado, red onion and cilantro. Pour the dressing over the salad.

Step 6

Toss to combine. Optional to serve this salad with tortilla chips!