Black Bean Salad with Corn, Red Peppers, Avocado, Jalepeno & Lime-Cilantro Vinaigrette

I saw this recipe on Pinterest, and it looked so good that I had to try it!  I tweaked it a bit, and below is my revised version.

Ingredients:

• 2 15-ounce can black beans, rinsed and drained
• 3 ears fresh corn, cooked, cooled and kernels cut off the cob, or 1-2 C frozen corn, thawed
• 2 red bell peppers, diced
• 4 cloves garlic, minced
• 2 tablespoons minced shallots 
• 2 teaspoons salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons sugar
• ¼ C extra virgin olive oil 
• 6 tablespoons fresh lime juice
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• ¼  C chopped cilantro, plus more to garnish
• 2 Hass avocados, diced
• 1-3 fresh jalepenos, seeds and "white meat" removed, finely diced

Instructions:

1. Combine all ingredients except avocados in a large bowl and mix well. 
2. Cover and chill for a few hours or overnight. 
3. Right before serving, add avocados and mix gently, being careful not to mash avocados. 
4. Garnish with a few sprigs of freshly chopped cilantro if desired.  (I'm not a fan of cilantro, so I keep it to a minimum.) 
5. Serve at cold or at room temperature.  It can easily be served as a dip or as a salad on a bed of Bibb or Butter Lettuce.