Black Bean Avocado Salad

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Black Bean Avocado Salad
Source: Barb Williams from Taste of Home Magazine
Course: Salad
Ingredients
  • 1 15 oz can black beans rinsed and drained
  • 1 11 oz can mexicorn drained
  • 1-1/3 cups chopped peeled avocados
  • 1 cup chopped seeded cucumber
  • 1 cup chopped seeded tomatoes
  • 1/2 cup thinly sliced green onions
  • 1 small jalapeno pepper seeded and chopped
  • 1 teaspoon lime juice
  • DRESSING
  • 2 Tablespoons cider vinegar
  • 1 Tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Instructions
  1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over the salad and toss to coat. Cover and refrigerate for at least one hour before serving.

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