Black Bean Salsa

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2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped
½ purple onion, chopped
1/8 to ¼ cup chopped fresh cilantro (optional)
3-4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon pepper
Garnish: Avocado slices, fresh cilantro

Combine all ingredients in a large bowl.
Cover and chill.
Garnish, if desired, and serve with Fritos or tortilla chips.

Yield: 6 cups