Black Bean, Corn and Avocado Salad

15.5 oz can black beans, rinsed and drained
9 oz cooked corn
6 cherry tomatoes, halved
1/3 cup red onion, chopped
1 scallion, chopped
3 Tbsp lime juice
1 tbsp olive oil
2 tbsp fresh minced cilantro
1 medium hass avocado, diced

In a large bowl, combine beans, corn, tomatoes, red onion, scallion, and cilantro.  Stir in lime juice and olive oil. Marinate in the refrigerator for at least 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

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