Dressing

1 orange	1 lime	� tsp. hot pepper sauce
� cup oil	� tsp. salt

Salad

2 lg. ears corn, husks removed	1 (15 oz.) can black beans, drained, rinsed	� cup finely chopped red bell pepper
� finely chopped red onion	� cup chopped fresh cilantro	1 ripe avocado
8 lettuce leaves

1. Bring 2 quarts (8 cups) water to a boil in large saucepan over high heat. Add corn; cook 5 minutes. Drain; rinse with cold water to stop cooking. Cut kernels from ears of corn; place in medium bowl. Add beans, bell pepper, onion and cilantro.
2. Grate peel from orange and lime; place peel in small nonmetal bowl. Squeeze juice from orange and lime; add to bowl. Add oil, hot pepper sauce and salt; stir to combine. Add to black bean mixture; mix well. Refrigerate at least 30 minutes before serving.
3. Just before serving, peel, pit and dice avocado. Add avocado to salad mixture; stir gently to combine. Serve on lettuce lined plates.

Recipe fact:
This recipe is named for the fresh flavors common in regional Miami cooking. Florida produces avocados and multiple varieties of citrus, and Miami-style cuisine ahs a strong Cuban influence. Lime, orange, black beans cilantro and hot pepper sauce give this recipe an exotic Miami flair.

Kitchen tips:
What to do with left-over corn-on-the-cob? cut the kernels from the cobs and stir together a zesty corn salad such as this one.

The zest of a citrus fruit is the colored portion of the peel. The white pith just underneath the zest tastes bitter, so avoid it when grating citrus zest.

Serving size: 1/8 of recipe
Calories: 200
Calories from fat: 100
Dietary exchanges: 1� starch, 2 fat OR 1� carbohydrate, 2 fat