Corn and Black Bean Salsa

1/2 can corn

1/2 can black beans

1 avocado, diced

1 English cucumber (seeded and peeled)

¼ cup crumbled feta or goat cheese

1 small diced Spanish onion

1 tbsp. olive oil

1 tsp. balsamic vinegar

1/2 lime (if desired)

Drain and rinse corn and black beans.  Peel cucumber and scoop out seeds.  Cut in half and cut lengthwise.  Mix corn, beans, avocado, onion, oil and vinegar in a bowl. Squeeze the lime for fresh juice if desired.  Add cheese.  Spoon salad over cucumber and serve. Leftovers can be stored in the refrigerator and make a great addition to salads.

Serves: 4