Ingredients
1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained1-1/3 cups chopped avocados1 cup chopped seeded cucumber1 cup chopped seeded tomatoes1/2 cup thinly sliced green onions1 small jalapeno pepper, seeded and chopped1 teaspoon lime juiceDRESSING:2 tablespoons cider vinegar1 tablespoon olive oil1 teaspoon ground cumin1/2 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat.
Cover and refrigerate for at least 1 hour before serving.
