Mexican Fiesta Dip

2 (16-ounce) can Goya black beans, drained and rinsed

1 (14.25-ounce) can Muir Glen diced tomatoes no salt added

2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained

1 (4.5-ounce) can Old El Paso green chilies chopped, drained

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon salt

1/4 teaspoon Tabasco pepper sauce

1 large ripe avocado, peeled, pitted and diced

2 tablespoons fresh chopped cilantro

Baked tortilla chips

In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.

To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.

Servings: 8

Source: Can Manufacturers Institute