Chipotle Black Bean Salsa Recipe

• 1 can (14 ½ ounces) diced tomatoes, well drained
• 1 can (8 ¾ ounces) whole kernel corn, well drained (or 2 ears fresh corn on the cob, parboiled, and cut from cob)
• 1 cup canned black beans, drained and rinsed
• 1 large avocado, medium dice
• 2 tablespoons chopped red onion
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon McCormick Gourmet Collection Chile Pepper, Chipotle
• ¼ teaspoon salt

Directions