Black bean and corn salad

Serves 4

2 cups cooked black beans
Juice of one lime
1 medium red pepper (red capsicum), chopped
1 medium red onion, diced
The kernels from one fresh cob of corn
2 tablespoons olive or macadamia or avocado oil
1 medium avocado, diced
½ cup chopped fresh parsley
Salt and pepper to taste
1 teaspoon ground cumin

Heat the oil over medium heat and add the onion, corn kernels and pepper (capsicum).  Cook, stirring often until the vegetables are softened.  Add the salt, pepper and ground cumin.  Remove from heat.

Add all remaining ingredients, stir gently and serve.