(serves 12-16)

Ingredients for Salad:
12 oz bag of dry Black Beans
1 large or several small smoked ham shanks
2 bay leaves
3 ears of fresh corn on the cob, or 2 cups cooked kernels (rattlepak o.k.)
1-2 ripe avocadoes

Ingredients for Dressing:
½ cup diced (small) red onion
3 cloves garlic, minced
1 tbsp chopped fresh cilantro leaves (1 tsp. crushed, dried is a poor substitute)
¾ tsp. oregano, crushed
1 ½ tsp. chili pepper powder
½ tsp. cayenne pepper
½ tsp. ground cumin
½ tsp. cayenne pepper
½ tsp. freshly ground black pepper
1/3 cup corn oil
¼ cup fresh lime juice
1 tbsp. sugar
1/2 tsp. red wine vinegar
3 tbsp. water
½ tsp. salt (or to taste)

Clean and cook corn, then cut from cob. Set aside. (or use left over corn or rattlepak)

Put shanks in lightly salted water, along with 1 small onion peeled and halved, 1 med. carrot halved and cut in two, and 1 rib celery cut in pieces. Simmer for 1 hour. Remove vegetables.

While shanks are cooking, rinse and sort beans, then cook with bay leaf and ham shank for 75 minutes, or till the beans are soft but not mushy. Rinse in cool water to stop cooking. Drain and set aside.

Clean, bone and dice the ham, and add it back to the mix.

To prepare dressing, mix dry ingredients with the water and let stand for 5 minutes, especially to rehydrate if dried spices are being used. Peel and mince the onion. Then add all dressing components together and whisk briskly to mix well.

Peel and dice the avocado into 3/8 to 1/4 inch dice.

Mix beans, corn and ham, dress and mix well again, then carefully fold in avocado.
Serve at room temperature or chilled.