Black Bean Avocado Salad
Source: Barb Williams from Taste of Home Magazine
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
- 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.
