Corn & Bean Salad

This recipe came from one of my challenge group participants.

1 can of corn, drained
1 can of black beans, rinsed (you can use kidney or pinto if you prefer)
1 diced medium-size red onion
1 diced avocado
 ½ cup chopped fresh cilantro (or if you don’t like cilantro, use fresh parsley)
1 cup diced bell peppers - I used a combination of red, orange, and yellow
You can also throw in chopped scallions and tomatoes if you like

Dressing:
Juice of one lime
1/3 cup of olive oil
1/3 cup of apple cider vinegar (if you don't like the taste of vinegar you can leave this out or use less - I have heard Bragg's Organic Apple Cider Vinegar is very mild but have not tried it myself)
salt and pepper to taste
If you want the dressing a little sweet, you can add sweetener of your choice (to taste).
It's the lime that makes it, so if you alter everything else, just make sure you keep the lime juice in there. Throw it all together and stir it up.  Depending on how many days this lasts you, the avocado will begin to break down and the juicy dressing will get creamier.  This goes with so many things.  I've eaten it with eggs at breakfast, sandwiches, in taco salads, with burritos, and just about any dinner entree I can think of.