Chilled Avocado Salad

• 14 cup extra virgin olive oil
• 2 tablespoons rice wine vinegar
• 14 teaspoon salt
• 14 teaspoon oregano
• 14 teaspoon cumin
• 1 large avocado, peeled, pitted and diced
• 1 cup cooked brown rice
• 12 cup canned black beans, rinsed and drained
• 1 large roma tomato, diced
• 1 large green onion, sliced

1. Whisk oil, rice wine vinegar, salt, oregano and cumin together in a large mixing bowl.
2. Add avocado and toss gently to coat.
3. Add rice, black beans, tomato and green onions; mix gently.
4. Season to taste with salt and pepper, if desired.
5. Cover and refrigerate for 1 hour.
6. Serve.

extra virgin olive oil, rice wine vinegar, salt, oregano, cumin, avocado, brown rice, black beans, roma tomato, green onion

Taken from www.food.com/recipe/chilled-avocado-salad-313146 (may not work)