Black Bean & Mozzarella Bowl

1/4 cup smoked tomato vinaigrette
1 can (15 oz) black beans, rinsed and drained
1 tsp ground cumin
2 cups frozen corn, thawed
8 oz smoked mozzarella, diced
1 pint cherry tomatoes, quartered
1 avocado, chopped
1/4 cup chopped fresh cilantro

1) In a large bowl, combine vinaigrette, beans, cumin and salt and pepper to taste. Set aside.
2) Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionally, until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mixture and toss together.
3) Chill until ready to serve. Divide evenly into four salad bowls.

Review: I've never seen smoked tomato vinaigrette, and I still haven't seen it. I simply omitted the "dressing" portion of the recipe. I instead tossed the seasonings with a bit of olive oil to coat the veggies. So, this was kind of bland. It probably would have been better with the vinaigrette, but Idaho seems to lack a few options. :(