Black Bean and Corn Salad

Dressing:
1/3 c lime juice
1/4 c olive oil
1 clove minced garlic
1 t salt
1/8 t cayenne pepper
1/2 t oregano

In a bowl, combine:
2 (15 oz) cans black beans, drained and rinsed
1 1/2 c frozen corn kernels
1 avocado, peeled and diced
1 red bell pepper, seeded and chopped
2 tomatoes, chopped
6 green onions, sliced
1/2 c cilantro, chopped

Shake dressing, and pour over salad. Stir to coat.
Serve plain, or with tortilla chips.
Can add 2 c cooked chicken and 1 1/2 c diced Monterey jack cheese.