Shelly's Recipe

MEXICAN CAVIAR

Category: Dips - Cold

1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp hot pepper sauce
3/4 tsp salt
2 (16 oz) cans black beans, drained and rinsed
2 (11 oz) cans corn, drained and rinsed
2 large tomatoes, chopped
2 ripe avocados, pitted, peeled and diced
4 scallions, sliced
2 tbsp fresh chopped cilantro
Corn chips

Combine oil, vinegar, hot pepper sauce and salt in large bowl; mix well. Stir in black beans, corn, tomatoes, avocados, scallions and cilantro; toss until well blended. Let stand about one hour before serving. Serve with corn chips. Makes 8 cups.