Shannalee's Chock Full of Veggies Black Bean Salad

2 large cans reduced sodium black beans, rinsed, drained
2 cans sweet corn niblets
1 English cucumber, diced
1 Firm (not hard) Avocado, chopped
1/2 lg red onion, sliced
2 Red Bell Peppers, diced
2 cups ripe, tangy tomatoes
2 cups coarsely sliced red cabbage (not grated)
2 Tbsp minced fresh cilantro (or parsley for the cilantro haters)
1/2 tsp black pepper
1 tsp salt
3 to 4 Tbsp Realime Lime Juice or 2 fresh squeezed limes.
2 Tbsp Avocado oil
1 tsp ground cumin
2 tsp cumin seeds
4 cloves fresh garlic, crushed

Serving size can be doubled (4 3 - cup servings per person) to make it into more of a meal.
The cooking time is chilling time.
Some don't like whole cumin seed, or cilantro. They can be left out, if you wish. (The people, not the spices ;p )

Rinse and drain beans and corn, prep the vegetables, and combine all ingredients except avocado in a large bowl. Adjust seasonings to taste if you like. Fold in avocado last. Chill in refrigerator at least 20 minutes after making and keep refrigerated until serving.

Also makes a good picnic take-along if you keep it in a cooler.

Serving Size: Makes 8 - 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHANNALEEG.