Black Bean and Citrus Salad

3 c cooked black beans (2 15 oz cans)

1 cup corn kernels

1 tomato cubed

½ cup chopped red onion

1 red bell pepper, seeded and diced

2 oranges, peeled, sectioned and cut into small pieces

1 grapefruit, peeled, sectioned and cut into small pieces

1 ripe avocado, cubed

½ c chopped fresh cilantro

dressing:

¼ c fresh lime juice

2 T fresh lemon juice

2 garlic cloves, pressed

3 T vegetable oil

1 T cumin

½ t salt

Rinse and drain the beans. In a large bowl toss together salad ingredients. In a small bowl whisk together the dressing ingredients. Toss the salad with the dressing. Serve immediately or will keep in the refrigerator 3-4 days.