Aztec Dip - cooking recipe

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn, frained and rinsed
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small red onion, diced
Dressing
1/4 cup olive oil
1/4 cup red wine vinegar
1 (2/3 ounce) envelope Good Seasonings Italian salad dressing mix

Preparation

Combine all of the veggies together in a bowl.
In a separate bowl combine the vinegar and Italian dressing mix, drizzle in the olive oil while stirring.
Pour dressing on veggies and mix gently to combine.
Can serve immediately or cover and refrigerate up to 1 hour.