Black Bean, Corn, & Avocado Salad with Garlic Vinaigrette

I've been trying to satisfy a craving for a salad with avocado, corn, and cilantro, and came up with this today. This salad tastes really fresh, has crunch from the corn, smoothness from the avocado, sweetness from the onion, the beans are really good for you, and everything is surrounded by an earthy flavored garlic vinaigrette. This salad is easy to make and could be lunch, dinner, or a zesty side dish to go with grilled fish or chicken. 

Salad:

1 can sweet corn, drained

1 can black beans, rinsed and drained

2 medium avocados, cubed

1/2 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced
2 tablespoons cilantro, chopped fine
1 teaspoon Kosher salt

Garlic Vinaigrette:

1/4 cup extra virgin olive oil

1/8+ cup red wine vinegar

1 clove garlic, minced

1/2 teaspoon Kosher salt 

Pepper to taste

With a wooden spoon in a large bowl, gently mix together all of the salad ingredients. Whisk together the vinaigrette ingredients. Stir vinaigrette into the salad. Cover and put in the fridge for an hour or two before serving so the flavors can marry. Makes 4-5 cups. Eat it fast--first day best!