Chipotle, Corn and Avocado Dip

In a large bowl mix the corn, black beans, red pepper and green onions. Gently mix in the chopped avocado.

In a small bowl whisk together the vegetable oil, lime juice, red wine vinegar, chopotle peppers, garlic, cilantro, cumin, salt and pepper. Pour over the corn salad and gently mix.

Note: To chop avocado, slice avocado lengthwise in half and remove the pit. Leave in the shell, take a knife and slice down the avocado and then across in a criss-cross pattern. Take a spoon and gently scoop cubed pieces into your bowl.

Enjoy!