Black Bean & Corn Salad

2 cups cooked black beans
2 cups corn (I use defrosted frozen nibblets)
1 red pepper, diced
1/2 red onion, diced
1 jalepeno, seeded and minced finely
Zest of one lime
Juice of 2 limes
1/3 cup olive oil
1 tsp cumin
2 cups grape tomatoes, halved
2 avocados, peeled, pitted, and cubed.
Fresh chopped cilantro (optional)

Combine all ingredients except avocado, tomatoes and cilantro. Allow to marinate at room temperature for a few hours. Add avocado, tomatoes, and cilantro right before serving. Can also be made and served immediately but I like to give the flavours a little time to meld.