black bean salad with tomato, avacado and lime dressing

I don't know where I picked this up from - probably a magazine, but it tastes fresh and goes great as a side dish, or as a light summer lunch.

• 1 can (15oz) black beans
• 1/2 cup diced red onions
• 1/2 cup diced green or red bell peppers
• 1/2 jalapeno pepper, cored, seeded and minced (if desired)
• 1/2 cup quartered grape or cherry tomatoes
• 1 avacado, diced
• 2 tbl chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tsp sherry vinegar
• 1/2 tbl olive oil
  
• 1/2 tsp ground cumin
• salt and pepper to taste

1. Drain the beans, rinse well in cold water, drain again. Transfer to bowl, add onion, bell pepper, jalapeno, tomato, avacado, and cilantro, and toss gently.
2. Combine all the dressing ingredients in a small bowl and whisk until well mixed. Add the dressing to the bean mixture and stirr gently.
3. Cover the salad and allow the flavors to blend 1 to 2 hours in the refrigerator. Bring the salad back to room temperature before serving.

Makes 4 servings.