Black Bean Avocado Salad

• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 1-1/3 cups chopped avocados
• 1 cup chopped seeded cucumber
• 1 cup chopped seeded tomatoes
• 1/2 cup thinly sliced green onions
• 1 small jalapeno pepper, seeded and chopped
• 1 teaspoon lime juice
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat.
2. Cover and refrigerate for at least 1 hour before serving.

black beans, mexicorn, avocados, cucumber, tomatoes, green onions, jalapeno pepper, lime juice, cider vinegar, olive oil, ground cumin, oregano, salt, pepper

Taken from www.tasteofhome.com/recipes/black-bean-avocado-salad/ (may not work)