Aztec Salsa

2 avocados, cut open, pitted, scooped out, and chopped

¼ cup of red wine vinegar

1 (15 ounce) can of black beans, rinsed and drained

1 (11 ounce) can of Mexican-style corn

3 tomatoes, seeded and chopped

3 green onions, sliced

1 small red onion, chopped

¼ cup of extra-virgin olive oil, or as needed

1 (.7 ounce) package of dry Italian-style salad dressing

Lightly combine the avocado with the red wine vinegar in a salad bowl.

Stirs in the black beans, the corn, the tomatoes, the green onion, and the red onion.

Whisk together the oil and the dry salad dressing in a bowl. Pour the dressing over the vegetables and toss lightly.

Allow the salsa to rest at room temperature for 20 minutes.

Serve.