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 jalapeņo, 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 jalapeņo. Add olive oil, orange juice, lime juice and salt; mix gently until ingredients are evenly coated. Sprinkle with queso fresco.