Corny Mexican Salad

2 cans black beans, drained and rinsed
1 can mexicorn, drained
1 medium tomatoes, chopped
1 medium avocado, peeled and cubed
½ cup chopped onion
1/3 cup vegetable oil
¼ cup red wine vinegar
½ tsp. salt
½ tsp. hot pepper

In bowl, combine beans, corn, tomato, avocado, and onion.
Whisk together oil, vinegar, salt and hot sauce. Pour over bean mixture and toss to coat. Serve with chips.


This probably should be considered more of a dip, but it is yummy without the chips as well! Thanks to Tiffany for another awesome recipe again!! I love it!