Cowboy Caviar (From Cindy)

• 1 quart (about 2 lbs) Fresh Pico de gallo or Salsa
• 1 bag frozen shoe peg corn (white corn)
• 2 cans Black Beans
• 3 slightly firm avocados
• 1 cup fresh cilantro
• 2/3 cup olive oil
• 1/2 cup lime juice (to taste)
• 1 Tbsp cumin (to taste)

1. NOTE: The salsa should contain: tomatoes, onion, jalapeno and cilantro. Deli bars usually have this fresh @ Rainbow, Cub or Byerly's - additional veggies are ok (celery, red pepper).
2. Drain any liquid from the quart of salsa. Put into a LARGE bowl.
3. Add: corn, beans, and chopped fresh cilantro.
4. Mix the dressing: olive oil, lime juice, and cumin; then add the dressing to the bowl.
5. Cut up your avocados into chunks and gently fold into the hearty salsa mixture.
6. Ready to serve immediately or refrigerate to let the flavors blend.

salsa, frozen shoe peg corn, black beans, avocados, fresh cilantro, olive oil, lime juice, cumin

Taken from www.epicurious.com/recipes/member/views/cowboy-caviar-from-cindy-52262201 (may not work)