1 (15 oz) can black beans, rinsed & drained
1 (15 oz) can pinto beans OR black-eyed peas, rinsed & drained
1 (15 oz) can white corn, rinsed & drained..................1 (4 oz) can chopped green chilies, undrained
1 jalapeno chili pepper, seeded and finely chopped
1/2 red bell pepper - cored, seeded and finely chopped
1/2 green bell pepper - cored, seeded and finely chopped
1/2 small red onion, finely chopped...........................1/2 bunch cilantro leaves, finely chopped
1/4 cup rice vinegar...................................................2 TB olive oil
1 TB white sugar........................................................1/2 tsp crushed garlic
1 small avocado, diced (OPTIONAL)
Mix the black beans, pinto beans, white corn, green chilies, jalapeno pepper, bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, whisk the rice vinegar, olive oil, sugar, and garlic together in a small saucepan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss. If using avocado, add before you add the dressing.
Serve as a dip with tortilla chips, or as an accompaniment with dinner. Keeps at least a week in the refrigerator (unless you’re using avocado)