Avocado Black Bean Salad
1 can (15 oz.) black beans, rinsed and drained
3 avocados, diced
1 cup cucumber, peeled, seeded, and chopped
1 cup tomatoes, seeded and chopped
1/2 cup green onions, thinly sliced
1 bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. lemon juice
2 tbsp. cider vinegar
1 tbsp. olive oil
1 tsp. cumin
1/2 tsp. oregano
1 tsp. salt
dash pepper
In a large bowl, combine black beans, avocados, cucumber, tomatoes, green onions, bell pepper, and jalapeno.  In a small bowl, whisk together lemon juice, vinegar, olive oil, cumin, oregano, salt, and pepper.  Pour over vegetables and toss to combine.  Cover and refrigerate at least 1 hour before serving.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat