Avocado & Black Bean Salad (Vegetarian)

Ingredients

• 1 (15 oz) can black beans, rinsed and drained
• 1 (11 oz) can Mexicorn, drained or 1-1/2 cups fresh or frozen nibblets
• 1  avocado, chopped
• 2 large Roma tomatoes, seeded and chopped
• 1 cup tomatoes, seeded and chopped
• 1/2 cup green onions, thinly sliced
• 1 small jalapeno pepper, seeded and chopped (optional)
• 1/4 cup black olives, sliced or chopped (optional)
• 1 teaspoon fresh lime juice

• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt (or salt substitute)
• 1/8 teaspoon pepper

Directions

1. In a large bowl place the chopped avocado and toss with lime juice.  Add the rest of the salad ingredients and carefully combine.  Set aside.
2. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.
3. Cover and refrigerate for at least 1 hour so the flavors can marry before serving.  It can be made the night before and makes great leftovers.

I have a few more Favorite Uses for Avocados, there is no better feeling than that of a ripe avocado. Okay, I exaggerate...somewhat. Here is a list of the myriad uses I find for avocados.