Mexican Caviar

It seems someone has needed this recipe more than once.
I just made it for our Fourth of July picnic this past weekend.  YUM!


Mexican Caviar

1/2 cup vegetable oil

1/4 cup red wine vinegar

1/2 tsp. salt

1/8 tsp. hot pepper sauce

1 large chopped tomato

2 (16 oz.) cans, black beans, drained and rinsed

2 (11 oz.) cans Fiesta corn, drained

1/2 cup chopped scallions

1 avocado, chopped

Mix dressing ingredients in large bowl. Add beans, corn, scallions. Marinate, stirring occasionally, at least 3 hours. Just before serving add tomatoes and avocado. Serve with chips or as a salad.