Corn and Black Bean Salad

1 jar Stonewall Kitchen Spicy Corn Relish
1 can Black beans - 15 ounce, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/2-inch cubes
1 avocado, peeled, pitted and diced
3/4 cup cherry or grape tomatoes, quartered
2 Tablespoons fresh cilantro, chopped


Combine all ingredients, toss and serve