Southwestern-style black bean salad

Submitted by The Inner Room on Tue, 08/27/2013 - 19:36

2 540 ml/19 fl oz cans black beans, drained and rinsed
1 341 mil/12 oz liq can corn kernels, drained
1 pint grape tomatoes, cut into quarters
1 large ripe avocado, peeled, pitted, and cut into cubes
1 bunch cilantro, chopped
½ medium purple onion, chopped small
Juice of one large or 2 small limes
extra-virgin olive oil, a few tablespoons
salt and fresh-ground black pepper, to taste
hot pepper sauce to give it a kick, to taste

Mix everything together and enjoy!

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