Chopped Salsa

Some friends of ours make this 'salsa' at most of their BBQ's. I stole it and made it my own!
I believe they said they got it from Sunset Magazine -- and I searched for it, but couldn't find the official name for it. I try to give credit where credit is due, in this case, I just can't!

So here's what you need:
1 can black beans (drained & rinsed)
1 avocado, diced (but since avocado's turn brown, try not to cut yours up until you are ready to serve!)
1/2 red onion, diced
2 tomatoes, diced
1 jicama ( i love jicama!! if you don't know what it is, click here)
2 ears of corn, shaved -or- 1/2 bag frozen corn, thawed

Dressing Ingredients:
a handful of cilantro, chopped
juice of 1 large lime or 2 small limes
1/2 cup orange juice
1/2 cup evoo
cumin, toasted (heat a small skillet, pour a couple of teaspoonfuls of cumin and let it heat up... getting it nice and fragrant)
1 T honey
1 tsp garlic salt
-and if you like it to have a little kick, add a couple of drops of cayenne sauce)

Place all veggies on a platter, separated. Then, with a spoon, pour dressing over the top... use as little or as much as you want! (we also use the dressing for a marinade - it is especially good with chicken and shrimp.)

You can pretty much used any 'salsa' ingredient. If you like cotija cheese, I imagine it sprinkled on top is pretty good!

Serve with tortilla chips, in a salad, over steaks, chicken, etc... It's a really easy recipe and looks amazing all laid out of the platter.