This is in no way an authentic salsa, but it's really simple and yummy! The original recipe calls for black-eyes peas, so you could substitute those, but we prefer the black beans.
Corn and Avocado Salsaoriginal recipe from Becky Higgins
1 can white corn, drained
1 can black beans, rinsed and drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, diced
1 pkg. Good Seasons Italian dressing mix
Mix together all ingredients and chill overnight. Serve with tortilla chips.