Ingredients
2 medium ripe avocados, peeled and diced2 tablespoons lime juice1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) black beans, rinsed and drained1 medium sweet red pepper, chopped6 green onions, chopped2 tablespoons minced fresh cilantro3 garlic cloves, minced2 tablespoons olive oil1 teaspoon red wine vinegar1/2 teaspoon salt1/4 teaspoon pepperTortilla chips
Preparation
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.
