Cowboy Caviar

makes about 6-8 servings

For the corn and bean mixture:

1 15-ounce can no-salt-added yellow and white corn, drained

1 can low sodium black beans, drained and rinsed

1/3 heaping cup chopped fresh cilantro

5 green onions, sliced (white and green parts)

1 1/2 cup cherry tomatoes, diced, seeds removed

1 or 2 avocados, cubed

For the dressing:

1/4 cup olive oil

1/4 cup red wine vinegar

2 cloves minced garlic

3/4 teaspoon salt

1/8 teaspoon pepper

1 teaspoon cumin

1/8 teaspoon chili powder

1. In a large bowl, stir together the corn, black beans, chopped cilantro, sliced green onions, and diced cherry tomatoes.

2. In a separate bowl, whisk together the olive oil, red wine vinegar, garlic, salt, pepper, cumin, and chili powder. Pour the dressing over the bean mixture and stir to combine.

3. Cover and chill for at least one hour before serving to allow the flavors time to meld together. Stir in the cubed avocado just before serving.

4. Serve with your favorite tortilla chips.