Summer Bean Salsa

• 6 firm ripe tomatoes
• 2 Hass avocadoes
• 1 (8 ounce) can Mexican-style corn (Green Giant)
• 2 (12 ounce) cans black beans, washed and strained
• 1 bunch scallion
• red wine vinegar
• olive oil
• salt
• pepper

1. Chop the tomatoes into 1/4 inch pieces.
2. Make sure to take out the "seeds" so the salsa is not watery.
3. Place in large bowl.
4. Pit and chop the avocados into 1/4 pieces.
5. Add to bowl.
6. Pour the can of Mexicali corn into the bowl.
7. Pour the black beans into the bowl.
8. Chop the bunch of scallions and add to bowl.
9. Pour 1/2 cup olive oil into the mixture.
10. Pour 3/4 cup red wine vinegar into the mixture.
11. Add salt and pepper to taste.
12. Mix and refrigerate at least 2 hours.

firm ripe tomatoes, avocadoes, corn, black beans, scallion, red wine vinegar, olive oil, salt, pepper

Taken from www.food.com/recipe/summer-bean-salsa-178373 (may not work)