Mexican-Style Black Bean And Corn Salad - cooking recipe

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 avocados - peeled, pitted, and cut into small cubes
1 (8.75 ounce) can whole kernel corn, drained
1 small red bell pepper, diced
3/4 cup picante sauce
1/2 cup chopped cilantro
1/4 yellow onion, diced
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin

Preparation

Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.