Mexican Style Black Bean and Corn Salad

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained

• 2 avocados - peeled, pitted, and cut into small cubes

• 1 (8.75 ounce) can whole kernel corn, drained

• 1 small red bell pepper, diced

• ¾ cup picante sauce

• ½ cup chopped cilantro

• ¼ yellow onion, diced

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 1 clove garlic, minced

• ½ teaspoon ground cumin