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15 minutes
15 minutes
- 2 large avocados - peeled, pitted, and chopped
- 3 plum tomatoes, chopped
- 1 bunch green onions, chopped
- 1 (14.5 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can Mexicorn, drained
- 0.25 cup red wine vinegar
- 0.25 cup canola oil
- hot pepper sauce to taste
- Combine avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Add red wine vinegar, canola oil, and hot pepper sauce. Cover and refrigerate for 1 hour before serving.
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