Summer Bean Salsa

Ingredients

• 6 firm ripe tomatoes
• 2 Hass avocadoes
• 1 (8 ounce) can Mexican-style corn (Green Giant)
• 2 (12 ounce) cans black beans, washed and strained
• 1 bunch scallion
• red wine vinegar
• olive oil
• salt
• pepper

Directions

1. 1

   Chop the tomatoes into 1/4 inch pieces. Make sure to take out the "seeds" so the salsa is not watery. Place in large bowl.

2. 2

   Pit and chop the avocados into 1/4 pieces. Add to bowl.

3. 3

   Pour the can of Mexicali corn into the bowl.

4. 4

   Pour the black beans into the bowl.

5. 5

   Chop the bunch of scallions and add to bowl.

6. 6

   Pour 1/2 cup olive oil into the mixture.

7. 7

   Pour 3/4 cup red wine vinegar into the mixture.

8. 8

   Add salt and pepper to taste.

9. 9

   Mix and refrigerate at least 2 hours.