Southwestern Black Bean Salad

Southwestern Black Bean Salad 15.5 oz can black beans, rinsed and drained 9 oz cooked corn, fresh or frozen (thawed if frozen) 1 medium tomato, chopped 1/3 cup red onion, chopped 1 scallion, chopped 1 1/2 – 2 limes, juice of 1 tbsp olive oil 2 tbsp fresh minced cilantro (or more to taste) salt and fresh pepper 1 medium avocado, diced 1 diced jalapeno (optional) In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving. Makes about 6 1/2 cups.