Basic Bean Salad

This bean salad is great tossed on lettuce, in tacos, scooped up with tortilla chips, or as a side dish. It works well as a make-ahead dish, a dish to dip in throughout the week, or as a quick and easy pot luck offering.

2 15-oz. cans of black beans, rinsed thoroughly (or whatever beans you'd like to use)
1 large ear of corn, cooked, with the kernels cut off; or about 3/4 C. frozen corn, thawed
3/4 C. chopped pepper (orange, red, yellow, or a mixture)
splash olive oil
1 medium lime, juiced
cilantro
salt
pepper
1/2 avocado, chopped (optional)

Stir everything together in bowl, adding salt and pepper to taste. You can use more lime juice, or mix lemon and lime juice per your preference.