Mexican Chopped Salad

1/3 cup Ranch Dressing
1/2 tsp. ground cumin
1 can (15 oz.) black beans, drained and rinsed
2 avocados, chopped
2 cups halved cherry or grape tomatoes
1 yellow or red pepper, chopped
1/2 cup chopped red onions
1/2 cup Finely Shredded Taco or Mexican cheese
Sliced black olives
fresh cilantro

Combine dressing and cumin.

Mix beans, peppers, avocados, tomatoes and onions in large bowl. Add dressing mixture; mix lightly. Top with cheese, olives and cilantro.

For variety we sometimes add one cup thawed frozen corn to salad ingredients, then top with corn or tortilla chips.

I like a spicier dressing, so sometimes I mix a few drops of chipotle tabasco sauce into the ranch dressing. When I make this for a group I prepare two dressings, one regular and one spicy and then serve them on the side.