Avocado and Black Bean Salad

2 avocados from Mexico, peeled, pitted and diced 1 (15-oz.) can black beans, drained and rinsed 1 cup diced jicama 1 cup cherry tomatoes, cut in half 1/4 cup chopped cilantro 1 jalapeño, seeded and chopped

1/4 cup olive oil 1/4 cup orange juice 2 Tbsp lime juice 1/2 tsp salt 1/2 cup crumbled queso fresco or feta cheese

In bowl, gently mix together avocados, black beans, jicama, tomatoes, cilantro and jalapeño. Add olive oil, orange juice, lime juice and salt; mix gently until ingredients are evenly coated. Sprinkle with queso fresco.