Not those familiar baked beans but a colorful south of the border dish. A great take-along to a cookout! Serves 8-10.
| 1/3 cup salad oil | 1/2 cup mild or medium salsa |
| 1/4 cup balsamic or redwine vinegar | dash or two hot sauce, opt. |
| 1/4-1/2 tsp. salt | freshly ground pepper |
| 2-4 Tbs. sugar |
| 2-16 oz. cans black beans | 1 large red bell pepper, chopped |
| 2-16 oz. cans Mexican corn* | 1 ripe Avocado, cubed |
| 1 medium red onion, diced |
Combine seven dressing ingredients. Drain black beans and rinse. Drain corn. Combine veggies except avocado with dressing. Mix gently and chill. Add avocado just at serving time.* Mexican corn has red and green pepper in it. Find it in the Mexican food section.