Cowboy Caviar

FOR THE DRESSING: 2 tbsp. red wine vinegar 2 tbsp. hot sauce 1 tbsp. salad oil 1 clove garlic, minced 1 tsp. garlic salt ½ tsp. pepper

FOR THE SALAD: 1 firm ripe avocado 1 can (15 oz.) black beans 1 can (11 oz.) corn 2/3 c. green onion, thinly sliced ¼ c. fresh cilantro, chopped 3 Roma tomatoes, finely chopped Salt to taste SERVES: 16

Directions:

1. In a small separate bowl, mix together red wine vinegar, hot sauce, salad oil, garlic, garlic salt, and pepper.

2. Peel, pit and dice avocado.

3. Place in a large bowl and add vinegar mixture and mix gently to coat.

4. Drain and rinse beans and corn, and add to ingredients in large bowl.

5. Gently toss all of the ingredients and season to taste.

6. Serve with tortilla chips or Big Scoops by Frito Lay.