Black Bean & Avocado Salad

By Gail Cohen

Ingredients
1 (16 ounce) can of black beans2 vine ripe tomatoes (diced)1 cup of frozen corn (thawed)1 red onion (diced)1 ripe avocado (diced)1 tbs. olive oil1 tsp red wine vinegar 

Directions
In a small bowl, whisk together the olive oil and vinegar. Set aside. In a large bowl, place the black beans, tomatoes, corn, red onion, and avocado. Add oil mixture and toss together.
Yield: 2-4 servings