Corny Mexican Salad

Name: Corny Mexican Salad
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained; 1 can (11 ounces) Mexicorn, drained; 1 medium tomato, chopped; 1 medium ripe avocado, peeled and cubed; 1/2 cup chopped onion; 1/2 cup vegetable oil; 1/4 cup red wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon hot pepper sauce; Tortilla chips

10 ingredients

1 steps

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium tomato, chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped onion
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
Tortilla chips

Directions

1

In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired.