Aztec Salsa

• 1 avocado, chopped
• 1 (15 1/4 ounce) can corn, drained (or 1-1/2cup frozen corn cooked drained and cooled)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup ripe tomatoes, seeded and chopped (more if you like)
• 1/2 cup purple onion, chopped
• 1 green pepper, chopped
• 1/3 cup cilantro, chopped
• Dressing
• 1/4 cup olive oil
• 1/4 cup red wine vinegar or 1/4 cup balsamic vinegar
• 0.5 (2 1/4 teaspoon) package Good Seasons Italian dressing (just the dry spices, not prepared)

1. Mix all salsa ingredients, except avacado.
2. Mix dressing ingredients.
3. Mix salsa and drsg together.
4. Refridgerate for at least 4 hours to mix flavors.
5. Add chopped avacado just before serving.
6. Note-prep time does not include chill time.
7. Serve with tortilla chips!

avocado, corn, black beans, tomatoes, purple onion, green pepper, cilantro, dressing, olive oil, red wine vinegar, italian dressing

Taken from www.food.com/recipe/aztec-salsa-452609 (may not work)