1 can white beans, such as navy or Great Northern
1 can black beans
1 can whole kernel corn
1-2 avocados, diced [wait till just before serving to cut and stir in]
1/4-1/2 cup red pepper, diced
1-2 Roma tomatoes, diced
2 tablespoons finely chopped red onion
2-3 tablespoons finely chopped cilantro
1/3 cup Italian dressing, plus more if needed
Squeeze of fresh lime (about 1/2 tablespoon or so)
Salt and pepper to taste
White, blue or yellow corn/tortilla chips for serving [I suggest Tostitos Scoops]
Drain the beans and corn together in a colander.
Give them a quick rinse and let them drain really well.
Add them to a large bowl.
Toss in the avocados, red pepper, tomatoes, red onion and cilantro.
Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
Squeeze the lime juice over the top.
Add salt and pepper to taste.
Serve immediately with chips.
Store leftovers in the refrigerator.
If making in advance, wait to chop and stir in the avocados until right before serving.