Summer Bean Salsa

This recipe truly is the best. Serve with tortilla chips, crackers, veggies or enjoy on its own for lunch or as a great healthy snack!

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 6  firm ripe tomatoes
• 2  Hass avocadoes
• 1 (8 ounce) can  Mexican-style corn (Green Giant)
• 2 (12 ounce) cans black beans, washed and strained
• 1  bunch scallion
•  red wine vinegar
•  olive oil
•  salt
•  pepper

Directions

1. Chop the tomatoes into 1/4 inch pieces. Make sure to take out the "seeds" so the salsa is not watery. Place in large bowl.
2. Pit and chop the avocados into 1/4 pieces. Add to bowl.
3. Pour the can of Mexicali corn into the bowl.
4. Pour the black beans into the bowl.
5. Chop the bunch of scallions and add to bowl.
6. Pour 1/2 cup olive oil into the mixture.
7. Pour 3/4 cup red wine vinegar into the mixture.
8. Add salt and pepper to taste.
9. Mix and refrigerate at least 2 hours.