Southwestern Black Bean Salad

Southwestern Black Bean Salad (originally found here)

• 1 15.5 oz can black beans, rinsed and drained
• 9 oz frozen (or canned) corn, thawed
• 1 tomato, chopped
• 1 avocado, chopped
• 1/4 cup red or white onion, diced
• 1 scallion, chopped
• 1 lime, juice of
• 3 tbsp extra virgin olive oil
• 1 tbsp cilantro, chopped
• salt and fresh ground pepper
• Mexican chili powder, a few pinches

Combine beans, corn, tomato, onion, scallion, cilantro, chili powder, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.