The is great served as a salsa with tortilla chips or on its own as a salad.
15 ounce can black beans
1/2 cup diced red onion
1/2 red bell pepper, diced
1/2 jalapeno pepper, cored, seeded and minced
1 cup quartered cherry or grape tomatoes
1/2 avocado, chopped
2 tablespoons fresh cilantro
10 ounces frozen corn
Dressing:
juice of 1 lime
1 teaspoon cider vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon ground cumin
salt and pepper to taste
Whisk dressing ingredients together and pour over salad. Refrigerate 1 to 2 hours before serving.
