Corn and Bean Salsa
from Grandma Suzie
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!