Black Bean, Corn and Avocado Ranch Salad

• 2 cups black beans
• 1.5 cups whole kernel corn (about 2 medium ears)
• 1 cup grape or cherry tomatoes, quartered
• 1 avocado, chopped into cubes
• 1/2 cup chopped onion
• 1 small jalapeno, seeded and chopped
• 2 Tbsp fresh cilantro, chopped 
• 1/2 cup Ranch Dressing
• Salt and pepper, to taste

Cook black beans per instructions, drain and cool. (Note: Dry beans may require an overnight soak and long cook time.)

If using raw corn on the cob, boil in a large pot of unsalted water for 4 minutes. Drain and run under cold water to cool before cutting kernels off from cob.

Combine all ingredients in medium bowl. Serve chilled or at room temperature.