Gazpacho Dip (Salsa)

This is one of my favorite recipes from living in Texas. While this concoction has a funky appearance, looks can be deceiving -- all the better to ensure some leftovers!

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Gazpacho Dip
Yields: 2 quarts

6 tablespoons vegetable oil
3 tablespoons cider vinegar
2 teaspoons salt
2 teaspoons garlic salt
1/2 teaspoon black pepper

15 ounces canned corn, drained
15 ounces canned black beans, drained and lightly rinsed
4 ounces sliced pitted black olives, drained and chopped
4 ounces canned green chiles, drained and chopped
4 to 5 scallions including tops, chopped
2 to 3 large tomatoes, diced
2 to 3 avocados, peeled and diced
1 large red or purple onion, diced

Blend oil and vinegar. Add salt, garlic salt, and pepper. Stir. Combine with remaining ingredients and chill several hours. Serve with tortilla chips.

Note: This recipe can easily be prepared the night before if you reserve the avocado; add it in at least an hour before serving.