Spicy Black Bean Salsa

Source: Lorijean (Gardenweb Cooking Forum)

adapted by http://theresalwaysthyme.blogspot.com/

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

4 teaspoons minced canned chipotle chiles

1 tablespoon red wine vinegar

1 teaspoon ground cumin

1 15- to 16-ounce cans black beans, rinsed, drained

1-1/2 cups fresh corn kernels, blanched, or frozen corn kernels, thawed

1-1/2 cups chopped red onion

1-1/2 cups chopped tomatoes (about 3 medium)

1 cup chopped green bell pepper

1 large ripe avocado, halved, pitted, peeled, diced

tortilla chips

Whisk first 6 ingredient in large bowl to blend. Stir in beans, corn, onion, tomatoes, and bell pepper. Mix in avocado; season to taste with salt and pepper. Can be prepared 2 hours ahead. Cover and refrigerate.