1-15 oz. can black beans drained
1-11 oz. can Mexicorn, drained
1-4 oz. can chopped green chiles
2 med. tomatoes, chopped
2 med. avocados, chopped
1 clove garlic, crushed
2 T. fresh cilantro, torn or snipped
juice of ½ of lime
¼ tsp. cayenne pepper (opt.)
1 pkg. zesty Italian dry dressing mix
¼ C. canola oil or canola-olive oil blend
¼ C. white Balsamic vinegar
Directions:
Mix all ingredients together. Can use regular Balsamic vinegar, just changes the color of the salsa slightly. I often make this the day before I serve it, mixing everything together but the avocados. I add those just before serving. However, salsa lasts several days in refrigerator even with avocados.
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