Step 1

Combine the corn and beans into a medium-sized bowl.

Step 2

Dice the green onion, bell pepper, avocados and tomatoes, then mix them in the bowl. Then chop the cilantro finely and mix that in.

Step 3

Add more salt and lime to taste and gently stir together.

Step 4

Whisk together the olive oil, red wine vinegar, sugar, garlic, ground cumin and salt in a small bowl. Then pour about half of the dressing over the bean salad. Stir gently and add more as needed.

Step 5

Serve with tortilla chips, over a salad with grilled chicken or rolled up in a tortilla. Store leftovers in an airtight container for up 2-3 days.