I adapted this recipe, that I got from my friend Nicole, and it is ALWAYS a hit. There are never leftovers. I've had lots of requests for the recipe, so here it is!
1 (11oz) can white shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
2/3 c. red onion, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
a few dashes of tabasco (optional)
Combine all ingredients, adding avocados last, and toss gently. Serve with chips.
I normally don't use the tabasco since the Rotel tomatoes add a little spice, but if you like extra spice...go for it!
NOTE: my store was out of shoepeg corn, so I used canned yellow corn and still turned out great! If you don't have black beans, use black-eyed peas, or whatever you've got! Or if you have a plethora of fresh tomatoes from your garden, use those instead of the Rotel. It's a very versatile recipe and can be adapted to your liking.