1 pint grape tomatoes, cut in half
1/2 yellow bell pepper, finely dices
1/4 red onion, finely sliced
1 can black beans, rinsed well
1 small can corn, drained
1 small can black olives, drained
1/4  cup fresh squeezed lime juice
1/4 cup vegetable oil
1 clove of garlic, finely minced
dash of hot sauce
pinch of salt and pepper
2 ripe Haas avocado, cut in 1/2 inch chunks

Put tomatoes, peppers, onion, black beans, corn and black olives in a large bowl.

In a small bowl or a jar with a tight fitting lid, mix lime juice, oil, garlic, hot sauce, salt and pepper.  Pour over vegetables in the large bowl.

Cut up the avocados and gently mix into the salad. Serve in a margarita glass.