Aztec Salsa - cooking recipe

Ingredients

1 avocado, chopped
1 (15 1/4 ounce) can corn, drained (or 1-1/2cup frozen corn cooked drained and cooled)
1 (15 ounce) can black beans, rinsed and drained
1 cup ripe tomatoes, seeded and chopped (more if you like)
1/2 cup purple onion, chopped
1 green pepper, chopped
1/3 cup cilantro, chopped
Dressing
1/4 cup olive oil
1/4 cup red wine vinegar or 1/4 cup balsamic vinegar
0.5 (2 1/4 teaspoon) package Good Seasons Italian dressing (just the dry spices, not prepared)

Preparation

Mix all salsa ingredients, except avacado.
Mix dressing ingredients.
Mix salsa and drsg together.
Refridgerate for at least 4 hours to mix flavors.
Add chopped avacado just before serving.
Note-prep time does not include chill time.
Serve with tortilla chips!