Black Bean, Tomato, Corn, Avocado Salad

1 avocado chunked
1/3 cup diced red or walla walla onion
1 cup dried black beans, drained and rinsed (equals 2 cups cooked)
1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
3 medium tomatoes, cut into chunks
1 jalapeño, partially seeded and finely chopped
1/4 cup packed, chopped cilantro, including tender stems
3 Tbsp olive oil
2 Tbsp lime juice
2 Tbsp cider vinegar
3/4 teas. coarse sea salt
1/2 teas. ground pepper
Cut all vegetables and add beans, cilantro and veggies to bowl. Mix vinegar, oil, salt and pepper dressing in side dish and pour over salad serve immediately.
Serves 4
You can purchase tomatoes, onions, cilantro, black beans, jalepenos, and corn at the markets.