Black Bean Salad with Grilled Corn and Avocado

• 30-ounces cooked 1000 Springs Mill black beans, drained and chilled (Cooking instructions on each bag)
• 3 ears fresh grilled corn, kernels cut off the cob
• 6 Fresno Red Chile peppers, seeded and chopped
• 3 cloves garlic, minced
• ½ cup yellow onion, ¼” dice
• 2 teaspoons sea salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• ½ cup extra virgin olive oil
• 6 tablespoons Fairchild Organic Apple Cider Vinegar
• 3/4 cup chopped fresh cilantro, plus more for garnish
• 2 Large Hass avocados, peeled, seeded and chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired.

Servings: 6-8