Black Bean Corn Salsa Salad

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blackbean-cornsalsa

1 can (15 ounce) black beans, drained
1 can corn kernels, or two fresh pieces of corn, cooked, and cut off the cob
2 small cucumbers (Persian), chopped
¼ cup chopped red onion
¼ – ½ cup chopped cilantro
½ chopped red pepper
1 avocado chopped
½ chopped jicama (optional)
4 tablespoons prepared salsa (mild to medium)
2 tablespoons lime juice
2 tablespoons Gefen olive oil
Salt and pepper to taste

Mix all ingredients together. Adjust seasonings to taste. Chill and serve 3 hours later. This salad should be prepared and served the same day as it gets a little soggy the next day.

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