Black Bean Avocado Salad Recipe

1 can (11 ounces) Mexicorn, drained

1-1/3 cups chopped avocados

1 cup chopped seeded cucumber

1 cup chopped seeded tomatoes

1/2 cup thinly sliced green onions

1 small jalapeno pepper, seeded and chopped

1 teaspoon lime juice DRESSING:

2 tablespoons cider vinegar

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper