from the kitchen of Cathy Cordero
INGREDIENTS:
1 (11oz) can white shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
1/4 c. red onion, chopped
1/4 c. green onion, sliced
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
1 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
Juice of 1 lime
Combine all ingredients, adding avocados last, and toss gently. Serve with chips.
*If you don't like black beans (blasphemy!) you can use black eyed peas.
*Can always substitute fresh chopped tomatoes for the Rotel too.
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