Tex-Mex Really Chunky Salsa

By Mary Alice Grosdidier (from Marilou Jaeger)

2 Cans Black Beans

1 Can Whole Corn

¼ cup Chopped Cilantro

2-3 Large Tomatoes

1 small to medium purple onion-chopped fine

2 tsp Red Wine Vinegar

1 tsp Olive Oil

1 tsp Salt

½ tsp pepper

4 TBS Lime Juice (Lemon Juice may be substituted)

1 Avocado diced fine

½ cup Fresh Tomatillo sauce (salsa Verde)

Mix all together and serve with chips—Makes a BUNCH!