Corn and Black Bean Salad

This is one of my favorite dips/salsas/salads.  It can really fall into any of these categories.  Add a few more tomatoes to get more of a salsa, put it over a bed of lettuce to get a salad or just leave it as is.  Jalapenos are also a great addition to add a little heat.

Corn and Black Bean Salad
Source:  adapted from Barbara Bakes

Ingredients:

1 3/4 cups frozen sweet corn, cooked as directed (you can also use fresh or canned)

1 large tomato, chopped

1/2 cup black beans, drained, rinsed

1/4 cup chopped red onion

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon canola oil

1/2 teaspoon coarse salt (kosher or sea salt)

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1 clove garlic, finely chopped

1 avocado, pitted, peeled and chopped

Directions:

Stir together all ingredients except avocado. Refrigerate at least 1 hour. Stir in avocado just before serving.