Black Bean, Corn, Avocado, and Tomato Salad

2 (15-ounce) cans low sodium black beans, rinsed and drained

2 cups fresh corn kernels (3 medium ears)

2 Hass avocados, cut into 1/4-inch dice

1 medium red bell pepper, thinly sliced

1/2 large Vidalia or other sweet onion, thinly sliced

1 pint grape tomatoes, halved

3 tbsp fresh lime juice

3 tbsp chopped fresh cilantro

2 tbsp chopped fresh basil

1 tbsp olive oil

2 tsp grated fresh orange zest

1/2 tsp salt

1/4 tsp black pepper

1. Combine the beans, corn, avocados, bell pepper, onion, and tomatoes in a large bowl. Combine the lime juice, cilantro, basil, oil, zest, salt, and pepper in a small bowl. Pour over bean mixture and gently toss to combine.