Corn and Bean Salsa

Corn and Bean Salsa

from Grandma Suzie

1.  For the vinaigrette*, mix 1/2 cup red-wine vinegar and 1/4 cup dijon mustard in a blender.  Add 1/2 cup vegetable oil in a slow stream with the blender on, mixing until emulsified.  Pour into a large container and whisk in an additional 1 cup oil.  Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper.

2.  In a large bowl, stir together 1 15-oz can kidney beans (rinsed), 1 15-oz can corn (rinsed)**, 1/2 of a red onion (minced), 1 red and 1 yellow bell pepper (minced), 1 jalapeno (seeded and minced), 1/4 cup fresh cilantro (minced), and the zest and juice of 1 lime.  This can be prepared a day or two in advance.

3.  Just before serving, add in a diced avocado and as much of the vinaigrette as desired.  Salt and pepper to taste.  Serve with Tostitos Scoops.

*This vinaigrette is very versatile.  If I make it for salad, I like to add 1 tablespoon chopped, fresh basil and 1 tablespoon chopped, fresh thyme.  Switch out different oils and vinegars to your heart's content.

**You could probably cook up some fresh corn when it's in season and use that.  I've never tried it that way, but I bet it's delicious!