¼ cup white wine vinegar
¼ cup light olive oil
2 tomatoes, chopped (I used 2 medium tomatoes)
¼ cup red onion, diced (I used ¾ cup)
1 can black beans drained and rinsed
1 can Mexicorn, drained (optional – good with or without)
2 avocados, diced and added just before serving (I used 4
small Haas avocados)
tortilla chips (I like Scoops)
In a medium size bowl, mix olive oil, vinegar and dressing
mix. Add the tomatoes, red onion beans and corn to the dressing mixture bowl.
Cover and place the bowl in the refrigerator for a couple of hours to allow
flavors to blend. Dice and add avocados just before serving with tortilla chips.
Note: I added the avocados when I made the dip, pressed plastic wrap over the
dip and sealed it against the inside edge of the bowl and placed it in the
refrigerator to marinate for a couple of hours. Looked fine (avocados still
respectably green and delicious steeped the oil and vinegar marinade. Makes
enough to serve 12 or more people.
