Cowboy Caviar - cooking recipe

Ingredients

1 (11 ounce) can white shoepeg corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 firm-ripe avocados, finely chopped
1 large tomatoes, seeded and diced
1 bunch green onion, thinly sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
tortilla chips (I prefer Tostitos Scoops)

Preparation

Combine all ingredients (except chips) and toss together gently.
Serve room temperature with tortilla chips.