MEXICAN AVOCADO AND BLACK BEAN SALAD

1 can (15 ounces) black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup finely chopped fresh jalapeno peppers
1/4 cup vinaigrette
2 tablespoons chopped cilantro
1 teaspoon grated lime peel
2 fully ripened hass avocados from Mexico, halved, pitted, peeled and diced

In a medium bowl toss beans, onion and jalapeño with the salad dressing, cilantro and lime peel until combined. Add avocado; toss gently.

Yield: 4 to 6 servings; 3-1/2 cups