Black Bean Salsa

This recipe comes from Noreen's sister-in-law. It became a a fast family favorite, easy to make and I can never keep it around. There are two versions. We tend to lean toward the italian dressing one but like them both. (Depends on what I have in my fridge at the time)
This is great in tacos, on enchiladas or just eaten with tortilla chips. Give them both a try, one version is bound to be a new favorite.

Black Bean Salsa

1 can black beans (drained)
1 can olives (drained)
1 can corn (drained)
2 avocados
4 tomatoes
1/2 red onion
1 pepper (green, red or yellow)
1/2 bunch fresh cilantro (rinsed and drained)

Pour beans and corn into a large bowl. Chop olives, avocados and tomatoes into small pieces. (size depending on how chunky you want your salsa) chop up cilantro and add to ingredients.

Version 1: Add 1/2 bottle of italian dressing and sprinkle with salt to taste. Mix well.

Version 2: Add 2 TBS ranch dressing, squeeze juice from 1lime and sprinkle with garlic salt to taste. Mix well