:: Yet another D-E-L-I-C-I-O-U-S salsa recipe ::

Corn and Black Bean Salsa

from Christine's kitchen

2 15 oz. can black beans, rinsed and drained

2 cans whole kernel corn, drained (could also use frozen or grilled corn)

4 avocados, diced
4 medium tomatoes, chopped

1 bunch chopped fresh cilantro

1/2 c. diced red onion

Dressing:

1/2 c. vegetable oil

4 limes juiced...put some over the avocados

1 t. salt

4 T. sugar

Tortilla chips for dipping (I love to use the Tostito Lime chips!)

Combine all ingredients except avocado and chips. Cover and chill for at least two hours. Add avocado just before serving. Serve with chips. ENJOY!!!