Friday, January 3, 2014

Black Bean Avocado Corn Salsa

15 oz can black beans (drained and rinsed)
14 oz can Fiesta corn (drained) or substitute 2-3 ears fresh roasted sweet corn
2 avocados (diced)
3 tomatoes (seeded and diced)
3 scallions (sliced) or 1 sweet onion diced
1/4 cup red wine vinegar
1/4 cup olive oil
1 pkg dry ranch salad dressing

Mix all ingredients.  Refrigerate and serve with tortilla chips.

Recipe from the kitchen of Charmaine Kyle.