Southwestern Black Bean Salad

From the kitchen of Skinny Taste
http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

We eat this over rice and the Chicken Ropa Vieja

1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 cup red onion, chopped
1 green onion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper
Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.