Ingredients
4T olive oil
3T red wine vinegar
1-2T Chahoula hot sauce
2 cloves garlic, chopped
2 sprigs fresh cilantro, chopped
juice from 1 lime
4-6 sliced green onions
2 cans black beans, rinsed
1 can Mexicorn, drained
Preparation
Whisk together liquid ingredients plus garlic. Stir in remaining ingredients, cover tightly and leave in refrigerator 3-24 hours.
Before serving, chop 2 tomatoes and 1 avocado and gently toss into mixture.
Serve with tortilla or Fritos scoops.
