Chipotle, Corn and Avocado Dip

• 1 package (12 Oz. Size) Frozen Corn, Thawed Or Equal Amount Of Fresh
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 whole Small Red Pepper, Seeded And Chopped
• 5 whole Green Onions, Chopped
• 2 whole Avocados, Chopped
• 1/4 cups Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Tablespoon Red Wine Vinegar
• 2 whole Chipotle Chiles From Can Of Chipotle Chiles In Adobo Sauce
• 2 cloves Garlic, Minced
• 2 Tablespoons Minced Fresh Cilantro
• 1/2 teaspoons Cumin
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Pepper

1. In a large bowl mix the corn, black beans, red pepper and green onions.
2. Gently mix in the chopped avocado.
3. In a small bowl whisk together the vegetable oil, lime juice, red wine vinegar, chopotle peppers, garlic, cilantro, cumin, salt and pepper.
4. Pour over the corn salad and gently mix.
5. Note: To chop avocado, slice avocado lengthwise in half and remove the pit.
6. Leave in the shell, take a knife and slice down the avocado and then across in a criss-cross pattern.
7. Take a spoon and gently scoop cubed pieces into your bowl.
8. Enjoy!

frozen corn, black beans, red pepper, green onions, avocados, vegetable oil, lime juice, red wine vinegar, chiles, garlic, fresh cilantro, cumin, kosher salt, pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chipotle-corn-and-avocado-dip/ (may not work)