Black Bean and Corn Salad

This recipe was adapted from a Cooking Light recipe many years ago. I cut the oil because it didn't need it and changed a few other things as well. This is my favorite summer food and one I use when trying to lose a few pounds.

• Ready In: 30 mins
• Serves: 5
• Yields: 5 cups

Ingredients

• 1⁄2 cup lime juice
• 1⁄4 cup apple cider vinegar
• 1  tablespoon cumin
• 1  cup  chopped cilantro
• 1  medium avocado
• 4 -5  tomatoes, diced
• 1 (14 ounce) can white shoepeg corn, drained
• 1⁄2-1  jalapeno, seeded and minced
• 1 (14 ounce) can black beans, drained and rinsed
• 1  red bell pepper, seeded and diced
•  salt, to taste

Directions

1. Combine lime juice, vinegar and cumin in a small bowl.
2. Add tomatoes through beans to a large lidded container.
3. Pour lime juice mixture over vegetables and sprinkle in the salt, one teaspoon at a time, until it tastes right to you. I generally add about a tablespoon.