Corn Salsa

1/2 cup Olive oil

1/2 cup White vinegar

1 pkg Ranch dressing mix

2 cans Mexicorn, drained

1 can black beans, drained

4 Roma tomatoes, chopped small

1/2 Red onion, chopped small 

2 Avacados, chopped

In a large mixing bowl, whisk together the olive oil, white vinegar, and  the powdered ranch dressing mix.  Add beans and veggies and mix well.  I always add the avacado last, right before serving.  It's almost better on the second day... although the avacado will turn a little brown - but will still taste delicious!