Corn and Black Bean Salad

There are two versions of this recipe...the original version, and the one I make. I'll give you both recipes for the olive lovers out there. :)

My recipe:

• 1 can corn (or equivalent frozen corn)
• 1 can black beans, drained and rinsed
• 2 ripe avocados, diced
• 2-3 green onions, sliced (or a little red onion, diced)
• 2 roma tomatoes, diced
• 2 T. red wine vinegar
• 1 T. olive oil
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/8. tsp. pepper
• a splash of lime juice
• a little cilantro cut up, to taste

Mix everything together. Chill. Serve with chips either cold or at room temp. (When I make it with frozen corn, I usually just put the corn straight into the salad from the freezer, but you can thaw it first too.)

My friend Betsy's recipe (that I modified to make my own)

• 1 can corn
• 1 can black beans, drained and rinsed
• 1 can sliced black olives
• 2 ripe avocados, diced
• 2-3 green onions, sliced
• 2 roma tomatoes, diced
• 2 T. red wine vinegar
• 1 T. olive oil
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/8 tsp. pepper
• 4 shakes Tabasco sauce

Mix everything together. Chill. Serve with chips either cold or at room temp.