Black Bean, Jicama, Red Peppers, Avocado & Lime-Cilantro Dressing

My absolute favorite food is Mexican.

But with my "no dairy" and "no corn" issues,

I can't really go out for Mexican food anymore.

So this wonderful salad gives me that taste 

that I'm missing without cheese or corn.

Black Bean Salad

2 15oz cans organic black beans, rinsed and drained

1/2 large or 1 small jicama, diced into small cubes 

2 red bell peppers, diced

2 cloves garlic, minced

2 tbls minced shallots

2 tsp sea salt

1/4 tsp cayenne pepper

2 tbls organic sugar or coconut crystals

1/2 cup extra virgin olive oil

6 tbls fresh lime juice

1 tsp lime zest

1/2 cup chopped cilantro

2 Haas avocados, diced

Combine all ingredients except avocado in a large bowl and mix well. Cover and chill for a few hours or overnight. Just before serving, mix in diced avocados.