Black Bean Salad

contributed by Amber Sagers

¼ c. lime juice

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. salt

½ tsp. pepper

2 15 oz. cans black beans, drained

1 15 oz. can kidney beans, drained

1 can corn, drained

1 ¾ c. tomatoes, diced

¾ c. onion, diced

¾ c. avocado, diced

½ c. jalapeno, diced

¼ c. fresh cilantro, minced

Combine lime juice, olive oil, vinegar, salt and pepper in a large bowl. Stir well. Add other ingredients and stir. Cover and chill for at least 1 hour before serving.