Ingredients:
1 3/4 c rinsed canned blacked beans
1 1/2 c fresh white corn from the cob
1 c diced ripe tomatoes
1/3 c diced ripe avocado
1/2 c chopped scallions
1/2 c chopped fresh cilantro leaves
1 diced and seeded jalapeno pepper
1 tsp. ground cumin
3 tbsp. fresh lime juice
1 tbsp. extra virgin olive oil
1 clove garlic
1/2 tsp. salt
2 c crisp romaine lettuce shredded

Method:
1) Combine beans, corn, tomatoes, avacado, scallions, cilantro and jalapeno in a large bowl. Sprinkle the cumin in a small skillet and place over low heat. Add lime juice, olive oil, garlic and salt to skillet; whisk to blend. Add dressing from skillet to the bean mixture and toss. Spread lettuce on platter and spoon bean salad into the center. Garnish with cilantro and serve.

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