Black Bean, Corn & Cherry Tomato Salad

3 Tbs red wine vinegar
3 Tbs olive oil
2 15.5oz cans black beans, drained and rinsed
3 cups fresh corn kernels (or frozen, thawed)
12 cherry tomatoes, halved or quartered
1 avocado, peeled, pitted and cut into cubes
2 Tbs lemon juice
salt and pepper

1) In a large bowl, whisk vinegar with olive oil until blended. Add beans, corn and tomatoes.
2) Toss avocado cubes with lemon juice in a small bowl to prevent discoloration. Add to bean mixture.
3) Just before serving, gently stir salad and season with salt and pepper. Serve at room temperature, or cover and refrigerate to serve cold.

Review: This was a good salad. It didn't have a strong flavor from the "dressing," which easily could have been doubled for more flavor.