Mexican Caviar

Published: May 19, 2011

YIELD: 7-8 servings
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PREP TIME: 30 min
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COOK TIME: 0 min

Ingredients

⅓	C. olive oil
¼	C. red wine vinegar
1-½	t. Tabasco pepper sauce
¾	t. salt
2	cans (16 oz.) black beans, drained and rinsed
2	cans (11 oz.) corn, drained & rinsed
2	large tomatoes, chopped
2	rip avocados, pitted, peeled & diced
4	scallions, sliced
3	T. fresh chopped cilantro

Directions

Combine oil, vinegar, Tabasco and salt in a large bowl, mix well. Stir in black beans, corn, tomatoes, avocados, scallions and cilantro. Toss until well blended. Refrigerate at least one hour before serving.

Makes about 8 cups.