Corn and Black Bean Salad

CORN AND BLACK BEAN SALAD

1 (15 1/4 oz.) can whole kernel corn, drained (or fresh corn off the cob)

1 (15 oz.) can black beans, rinsed and drained
1 medium red bell pepper, seeded and chopped
1 medium tomato, seeded and chopped
6 green onions, chopped

1 large avocado, chopped
1/2 c. chopped red onion
1 jalapeno pepper, seeded and finely chopped (optional)
1 garlic clove, minced
3/4 c. fat-free Italian salad dressing
1/4 cup minced fresh cilantro
1 Tbsp. lime juice
3/4 tsp. hot pepper sauce (optional)
1/2 tsp. chili powder

In a large bowl, combine the first 8 ingredients. In a small bowl. combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder.
Pour over corn mixture and toss to coat. Cover and refrigerate at least 6 hours or overnight. Serve with a slotted spoon. Yield: 6-8 servings.