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Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can Mexicorn, drained
• 1 1/3 cups chopped peeled avocado
• 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
• DRESSING:
• 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

Description

'You Can Taste The Essence Of Summer In This Refreshing Salad I Serve With Grilled Chicken,' Says Sue Kauffmann Of Columbia City, Indiana

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