8.5ozcorn kernelsdrained, or 1 cup frozen corn, thawed
1avocadoseeded and diced (optional)
1/4cuplime juice(about 2 limes)
2tbspred wine vinegar
1/2tspMexican oreganoor traditional oregano
Add all peppers, tomatoes, chiles, onion and cilantro to a large bowl.
Drain and rinse the beans, peas and corn. Add to the bowl.
In a small bowl, whisk together the dressing ingredients and pour over bowl of salsa ingredients. Use tongs to toss and combine ingredients. Cover and refrigerate at least an hour (or overnight) for flavors to meld. Toss again before serving.
Serve with tortilla chips or your favorite chips for scooping.
I like to use a combination of red, green and yellow or orange bell peppers. You may use all one color, but you'll need 3 cups total.