Mexican Black Bean Dip! OLE!

• 2 cans (15 Oz. Can) Black Beans, Drained
• 1 can (15 Oz. Can) White Corn, Drained
• 1 container (16 Oz. Container) Pico De Gallo
• 1 whole Avocado, diced
• 1/2 cups Cilantro, Chopped
• 3/4 cups Italian Salad Dressing
• 2 Tablespoons Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 2 cloves Garlic, Minced
• 1/4 teaspoons Tabasco
• 1 whole Lime, Juiced
• Salt And Pepper

1. Combine the first 5 ingredients (black beans, corn, pico de gallo, avocado, cilantro) in a bowl and set aside.
2. In a small bowl, whisk dressing, oil, vinegar, garlic, Tabasco and lime juice.
3. Pour over the bean mixture.
4. Salt and pepper to taste.
5. Cover and refrigerate for one hour before serving.
6. Stir to distribute dressing.
7. Serve with tortilla chips and Big Scoop Fritos!
8. This is also yummy wrapped up in a flour tortilla.
9. So healthy and yummy!

black beans, white corn, avocado, cilantro, italian salad dressing, olive oil, red wine vinegar, garlic, tabasco, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mexican-black-bean-dip-ole/ (may not work)