Corn and Black Bean Salsa

Corn and Black Bean Salsa

2 cans mexicorn
2 cans black beans, drained and rinsed
1 pint cherry tomatoes, halved (I usually use 2 pints because I love tomatoes)
1 red onion diced
1 bunch of green onions, chopped (I usually skip this part because I feel the red onion is enough) 2 avocados
1/2 c olive oil
1/2 c balsamic vinegar
2 envelopes Hidden Valley Ranch Dressing Mix

Mix all ingredients but avocados in large bowl. Mix oil, vinegar, and dressing mix in separate bowl with whisk, pour over veggies and mix. Add avocados at last moment before serving.

I usually serve with Tostidos Scoops, because you can really pile alot in there. This salsa is ALWAYS a hit!!