1/4 c. extra-virgin olive oil
Juice of 1 lime
1/4 tsp. cumin
1 pint cherry tomatoes, halved
1/2 c. black beans, drained and rinsed
1/2 c. corn (drained from can or cut fresh off ears and pan roasted)
1/2 medium red onion, finely chopped
1 jalapeno, minced
2 ripe avocados, cubed
2 tbsp. cilantro, chopped
Freshly ground black pepper
In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin. Season with salt and pepper. Set aside.
In a large bowl, combine remaining ingredients. Toss with dressing until well combined. Add salt and pepper to taste.
You can make most of this a day prior and store in fridge! Just wait to add avocados and dressing until just before serving.