Black Bean, Corn and Avocado Salad

This might SEEM like a recipe that I should be posting on Taco Tuesday......HOWEVER, it is so delicious that I couldn't wait!  You can really make this anytime.  Sunday supper, meatless Monday, taco Tuesday.  You get the idea.  If you cut the tomatoes small enough it would make a great dip with tortilla chips too!  Ole!

Black Bean, Corn and Avocado Salad (annies-eats.com)

1 (15 oz.) can black beans, drained and rinsed
1 small red onion, finely diced
2 avocados, pitted and cubed
2 c. corn kernels (fresh or frozen, thawed)
1 pint cherry tomatoes, halved or quartered (smaller if you want this to be a dip)
Juice of 2 limes
2 t. extra virgin olive oil
1 t. salt
1/2 c. fresh cilantro, chopped

Place all ingredients in a large bowl and toss to combine.  This will keep for a day or two in the fridge due to the lime juice!  Serve chilled or at room temperature.

6 servings (207 calories each serving) according to my calculator on loseit.com