Mexican Avocado Salad

This isn't about language, but one of my favorite things to do is to eat, so I thought I'd share this Mexican avocado salad recipe.  I made this for a Christmas Eve dinner, to go along with tamale pie.  Both the tamale pie and the salad were very, very delicious.

Ingredients

	1 15-oz cancorn; drained
	1 15-oz canblack beans; drained & rinsed
	2 largeripe avocados; peeled & cubed
	1 15-oz canartichoke hearts; drained & chopped
	0.25 cupcilantro; chopped
	1 containerfresh cherry tomatoes; cut in halves
	1/2 containerItalian salad dressing

Preparation

In a large mixing bowl combine, drained corn, chopped artichoke hearts, avocado, drained & rinsed black beans, halved cherry tomatoes, chopped cilantro and salad dressing. Mix well. Add pepper to taste. Refrigerate for one hour and serve chilled.

Reprinted from:

http://www.bigoven.com/recipe/171060/mexican-avocado-salad