Mexican-Style Black Bean and Corn Salad

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 2 avocados – peeled, pitted, and cut into small cubes
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 small red bell pepper, diced
• 3/4 cup picante sauce
• 1/2 cup chopped cilantro
• 1/4 yellow onion, diced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin

Directions

Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.

Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.