Pantry Food - Blackbeans with Corn & Chicken

This came from my local paper, http://www.sunsentinel.com/ as a way to make something yummy using our hurricane supplies, kind of funny as it’s pretty tasty and I make it about once a month! I generally make it for lunches or quesadillas

1 can black beans, drained & rinsed
1 can corn, no salt if possible, drained
4 scallions, thinly sliced, about ½ cup
1 red/yellow or orange pepper, diced
1 can of chicken, drained (or ¾ lb / 3 cups cooked chicken), cut into bite size pieces
Juice of 2 limes (3 tbs)
¼ cup olive oil
1 tbs ground cumin
Salt & pepper to taste
Diced tomatoes (optional, but highly recommended)
Baked tortilla chips, optional
Avocado, optional (diced)

In large bowl, mix all except chips & avocados. Chill 30 minutes or one day ahead. Mix to redistribute dressing and top with chips & avocado if using.

This is really good to use as a filling on quesidillias, just omit the chips & avocado, use a little cheese on the tortilla shell and grill up.