Black Bean Salad/Salsa

Soak one bag of black beans overnight, bring a pot of water to a boil, add worchestire, powdered garlic, salt, olive oil, and pepper, along with the black beans.  Reduce the beans to a simmer and let them cook for an hour and a half or two.  Drain the beans and let them chill. Finely chop a whole red onion, a bunch of cilantro and three jalapeños, then cut the kernels off three raw ears of corn.  Add all of these veggies to a bowl along with salt, pepper, the juice of 1 lemon, 3 limes and red wine vinegar.  Mix well and add to the beans, along with 2 diced avocados, 1 diced heirloom tomato and 2 tablespoons of olive oil.  Let the salsa chill overnight and use as a side dish, for dipping or just for a snack.