Becky's Black Bean Salsa

All measurements are strictly formalities, but this recipe is a good jumping-off point for making the salsa that has made me somewhat famous, at least among my small circle of friends. They always seem to love me better on the days I make this. I list cherry tomatoes because that's what I use in the dead of winter, but in the summer, I love fat, garden fresh tomatoes for this.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1  pint cherry tomatoes, quartered
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon oregano, preferable Mexican
• 3  tablespoons  chopped fresh cilantro
• 3  pickled jalapeno peppers, rings finely chopped
• 2  green onions, chopped
• 1  lime, juice of
• 1  small  ripe avocado, finely diced
•  salt & fresh ground pepper

Directions

1. Combine first seven ingredients in large mixing bowl.
2. Squeeze lime juice over diced avocado, then add it all to bowl. This will keep your avocado from turning yucky brown on you.
3. Salt and pepper to taste then mix well to combine.