Corny Mexican Salad

By calypan

Ingredients

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 1 medium tomato, chopped
• 1 medium ripe avocado, peeled and cubed
• 1/2 cup chopped onion
• 1/2 cup vegetable oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• Tortilla chips

Preparation

Step 1

In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired. Yield: 8-10 servings.