| Recipe: |
2 medium ripe avocados, peeled and diced
2 T lime juice
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
6 green onions, chopped
2 T minced fresh cilantro
3 garlic cloves, minced
2 T olive oil
1 t red wine vinegar
1/2 t salt
1/4 t pepper
Tortilla chips
In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic.
In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips.
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