One of my favorite and quick recipes from our days serving on the Junior League cookbook committee.
Mexican Caviar
2 (15 oz) cans of black beans, rinsed, drained
2 (11 oz) cans Mexicorn
3 tomatoes, seeded, chopped
4 avocados, seeded, chopped
2 red onions
1/2 cup vegetable oil or olive oil
1/4 cup white vinegar
2 envelopes Italian salad dressing mix
Combine the black beans, Mexicorn, tomatoes, avocados and red onions in a large bowl and mix well. Mix the vegetable oil, vinegar and salad dressing mix in a small bowl. Pour over the black bean mixture and toss to coat. Chill for 4 hours. Serve with tortilla chips.
Enjoy!