Food Network: Pinto Bean Salsa Salad

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Pinto Bean Salsa Salad
From Food Network Kitchens

Ingredients
Dressing:
1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil

Salad:
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced

1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Directions
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. 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.

For the salad: Toss together the beans, corn, bell pepper, and onions. 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.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.