Black Bean Corn Salsa Salad

Directions

1. Ingredients:

   1 can (15 oz.) black beans, drained
   1 can corn kernels, or two fresh pieces of corn, cooked, and cut off the cob
   2 small cucumbers (Persian), chopped
   ¼ cup chopped red onion
   ¼ – ½ cup chopped cilantro
   ½ chopped red pepper
   1 avocado, chopped
   ½ chopped jicama (optional)
   4 tablespoons prepared salsa (mild to medium)
   2 tablespoons lime juice
   2 tablespoons Gefen olive oil
   Salt and pepper to taste

    

   Directions:

   Mix all ingredients together. Adjust seasonings to taste. Chill and serve 3 hours later.

    

   This salad should be prepared and served the same day as it gets a little soggy the next day.