Salsa-Bean Dip

Contributed by Rickie Morrison

2 Cans Dark Red Kidney Beans
1 bunch cilantro
2 Cans Black Beans
4 roma tomatoes
2-3 Cans Mexican Corn Nibblets
2 -3 avocados (the smaller cans)
1 bunch green onion

Dressing: approximate amounts

1/2 c vegetable oil
1/2 c olive oil
1/4 c Red wine vinegar (add to taste...more increases tartness)

Directions:

Rinse and drain the beans, add the drained corn to the beans, then set aside in a large shallow bowl. Whisk the dressing together in a separate bowl then pour over the beans and corn so they start to marinate.
Cut up the vegetables. Chop the green onion and cilantro(pull leaves from stem first). Cube the tomatoes (all liquid out) and the avocado. (Generally wait to cut the avocado until right before serving.)
Add all the ingredients together
Salt and pepper.

Notes:

Serve with tortilla chips - I love the lime chips with the salsa the most