Black Bean Salad

By: Rebecca Hale

INGREDIENTS:
2 (15 ounce) cans black beans,
rinsed and drained
1 (15 ounce) can whole kernel corn, drained
4 green onions, chopped
1small red onion, finely diced
2 avocados - peeled, pitted, and diced
3 tomatoes, seeded and chopped (use only the outer part;
the inside pulp makes the salad too watery)
1 cup chopped fresh cilantro
1/2 cup lime juice (more, to taste, if desired)
1 1/2 teaspoons cumin

DIRECTIONS:
In a large bowl, combine the black beans, corn, green onions, red onion, avocados, tomatoes, cilantro, and lime juice. Season with cumin. Toss, and chill until serving.

I love this salad on its own, but it also makes an awesome tortilla chip dip.