Southwest Salad

The amounts of ingredients in this recipe really are flexible--feel free to adjust them as desired.

Place in a bowl:
2     cups (or one 15.5 oz can) cooked black beans, rinsed and drained
1     cup cooked corn (fresh, canned, or frozen and thawed)
1     medium tomato, chopped
1/3  cup red onion, chopped
2     green onions, sliced
1/4  cup lime juice
1     Tbsp. olive oil
1/3  cup fresh minced cilantro, or more to taste
1/2  tsp. salt or to taste
1     medium avocado, diced
1     jalapeno, minced

Stir together. Serve immediately or refrigerate for up to a couple hours ahead of time.