You need: 2 cans black beans, 2 cans diced tomatoes, 1 can or frozen bag corn, 1 medium red onion (not pictured), 1/4 C cilantro, 1 large avocado, tobasco sauce, 1 lime, 1 tsp. cumin, 2 tsp. basil, 1 T. red wine vinegar, 1 T. olive oil, and salt and pepper.
Drain and rinse the black beans. Pour into large bowl. (You will notice this bowl wasn't big enough and I had to switch mid-way through the recipe.)
Drain and add the tomatoes. I used one can of regular diced tomatoes and one can of diced tomatoes with chiles.
Chop the avocado into small chunks. The avocados I found were pretty small, so I used two.Add the chopped onion. I used a small red onion, but you can also use one bunch of green onions.
Next you need 1 T. red wine vinegar.Now add 1/4 C fresh cilantro. I like mine chopped really finely, so I use a food processor.
Now add tobasco sauce, salt, and pepper to taste. Mix it all together and refrigerate several hours.
Oh, it's SO GOOD! I like to serve it with tortilla chips. Some people just grab a fork and dig in.