Avocado, Bean, Corn and Tomato Salad

This salad made up part of a family and friends dinner for easter. We had been given a heap of avocados. I managed to stop myself gobbling some to save for this salad. The salad is great and has been just as good over the next couple of days for lunches and dinners. Yes, I may have over catered AGAIN.
A great easy salad that can be made in advance (except the avo) and then put together at the last minute.
My avocados were is bit soft but it was still great.









Avocado, Bean, Corn and Tomato Salad

Ingredients 
2 cans (15 oz) black beans, rinsed and drained 
1 can (17 oz) can whole kernel corn, drained 
2 large tomatoes, chopped 
1 or 2 large avocados, peeled and diced 
1/2 red onion, chopped 
1/4 cup chopped fresh cilantro

Dressing 
1 Tbsp. red wine vinegar 
3-4 Tbsp. lime juice 
2 Tbsp. olive oil 
1 tsp. salt 
1/2 tsp. pepper 

Combine all ingredients in a large bowl.  
Cover and chill.