When the weather gets hot, too hot for cooking, this salad is just the thing. Think about having a salad night each week. Make two, three or four
different salads and have a feast.

1 can (15 oz.) black beans, rinsed and drained
2 cups corn ~ [i used frozen corn, thawed]
4 avocados, chopped and peeled
1 cup cucumber, chopped and seeded
1 cup tomatoes, chopped and seeded
1/2 cup sliced green onions
1 jalapeno, seeded and chopped
~ juice from 1 lime

Dressing:
2 Tbs. cider vinegar
1 Tbs. olive oil
1 tsp. ground cumin
1 tsp. dried oregano
~ pinch of sea salt
~ pinch of black pepper
~ pinch of cayene powder

In a large bowl, gently toss together all the veggies with the lime juice.

In a jar with a tight fitting lid, combine all the dressing ingredients; shake well to blend.

Pour dressing over salad and toss to coat.

Cover and chill for one hour before serving.

Yield: 8 servings

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