Bean and Corn Salsa

• 1 (15 ounce) can chickpeas, drained (garbanzo beans)
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained (I also rinse mine)
• 3 (10 1/2 ounce) cans rotel, do not drain (2 cans lime and cilantro and 1 can extra hot)
• 2 -3 diced avocados (depends on how much you like avocado!)
• 1 (5/8 ounce) envelopepowdered Italian salad dressing mix, prepared according to package (I use Kroger brand and prepare it with olive oil and balsamic vinegar)
• basil (to taste)
• oregano (to taste)

1. Super easy - just dump all the ingredients into a bowl, and stir until well-mixed!
2. Serve with tortilla chips (I like Tostito's Scoops).
3. Tips:.
4. It's best if prepared ahead of time to let it marinate overnight.
5. The longer it sits, the better it tastes!
6. I use avocados that are only slightly ripened beacuse they're easier to dice and when you stir the salsa, riper ones tend to get mushy.
7. You can use any flavor Rotel that you like, but I have found that using plain Rotel lets the flavor of the oil in the dressing through too much and it gives the salsa a bitter taste.
8. You can also dice fresh tomatoes instead of Rotel (I'm too lazy!
9. ), or use 2 cans of diced tomatoes.
10. According to my mom (who gave me this recipe), you can use any kind of bean that you want - kidney beans, lima beans, etc.
11. I haven't tried it - I like it how it is, so I say why mess with it?
12. :).

chickpeas, whole kernel corn, black beans, lime, avocados, italian salad dressing, basil, oregano

Taken from www.food.com/recipe/bean-and-corn-salsa-134374 (may not work)