Mexican Caviar

By corvettemary

Ingredients

• 1/3 C. olive oil
• 1/4 C. red wine vinegar
• 1-1/2 t. Tabasco pepper sauce
• 3/4 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

Preparation

Step 1

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.