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2 avocados, diced
2 medium tomatoes, diced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) white corn or "shoepeg" corn, drained
1/2 cup chopped cilantro
1/2 cup finely chopped red onion
2 Tbsp red wine vinegar
3 Tbsp olive oil
1 tsp salt
1/2 tsp sugar
1 clove garlic, minced
1/2 jalapeno, chopped (optional)
Directions
In a large bowl, mix prepared avocados, tomatoes, beans, corn,
cilantro and red onion.
In another container mix together the red
wine vinegar, oil, garlic, salt, sugar, and optional jalapeno.
Pour over the bean mixture, and stir gently
to coat. Let stand in the refrigerator for one hour or more.
Stir
gently again, and serve with corn tortilla chips.
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