Mexican Avocado and Black Bean Salad

Instructions

1. 1

   In a large mixing bowl, combine the black beans, cherry tomatoes, corn, and red onion.

2. 2

   Add the diced avocados to the bowl, followed by the chopped cilantro.

3. 3

   Drizzle olive oil and lime juice over the salad, and season with salt and pepper to taste. Gently toss to combine all ingredients.

4. 4

   Serve immediately or refrigerate for up to 2 hours for flavors to meld.