Aztec Salsa By: Jeannine Deramo by Junior Woman's Club of Harrington Park

Ingredients

2 avocados - peeled, pitted, and chopped 1/4 cup red wine vinegar 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn 3 tomatoes, seeded and chopped 3 green onions, sliced 1 small red onion, chopped 1/4 cup olive oil, or as needed 1 (.7 ounce) package dry Italian-style salad dressing mix

Instructions

Lightly combine the avocados with red wine vinegar in a salad bowl.

Stir in the black beans, corn, tomatoes, green onions, and red onion.

Whisk together the olive oil and Italian dressing mix in a bowl, pour over the salad, and toss lightly.