Black Bean Salsa recipe

• 30 ounces black beans rinsed and drained
• 16 oz can of whole kernel corn, rinsed and drained
• 2 large tomatoes, diced
• 1 large avocado, diced
• 1 red onion, diced >/li>
• ½ cup chopped fresh cilantro

• 2 tablespoons red wine vinegar
• 4 tablespoons fresh squeezed lime juice
• 2 tablespoons olive oil
• salt and pepper to taste

• Gently toss together all ingredients
• Cover and refrigerate for at least two hours
• Serve with tortilla chips

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