Tuna Cowboy Caviar - cooking recipe

Ingredients

Salad
1 (15 ounce) can black beans, drained and rinsed
2 (5 ounce) cans tuna, drained
1 (2 1/2 ounce) can black olives, drained
1 cup frozen corn, defrosted
1 green bell peppers or 1 red bell pepper, chopped
1 large ripe tomatoes, seeded and chopped
1 carrot, peeled and shredded
3 green onions, chopped including greens (scallions)
1 -2 jalapeno, minced
1/4 cup cilantro, chopped
1 ripe avocado, chopped (add just before serving)
Dressing
1/4 cup white vinegar
1/4 cup canola oil
1 lemon, juice of (about 3-4 tbsp)
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon Tabasco sauce
3 garlic cloves, minced
1 tablespoon sugar (optional)
To Serve
lettuce (optional) or flour tortilla wraps (optional)
shredded cheddar cheese (optional)
cream cheese (optional)

Preparation

Toss salad ingredients together (except avocado, until just before serving. You can cover avocado with a layer of dressed salad to keep it from browning or just add it as you eat it.).
Whisk dressing ingredients together and stir into salad.
Optional: You can stir in shredded cheddar cheese and/or cubed cream cheese.
Serve as a dip with tortilla chips, over lettuce as a salad, wrapped in a tortilla with cheese or on it's own as a filling lunch.