Southwest Salad

Yields about 8 1/2-cup servings.  Great by itself or as a dip for tortilla chips or topping for taco salad.

Ingredients:

1 15 oz can Whole kernel yellow corn, drained
1 15 oz can Black beans, drained and rinsed
1 10 oz can Tomatoes with green chilies (Rotel), DO NOT DRAIN
1 medium Avocado, diced (the salad is good without it too!)
1/2 tsp Garlic powder
1/2 tsp Table salt
3 Tbsp Lemon juice, canned or bottled (Lime juice works as well)

Directions:

Mix all ingredients except lemon juice. Add lemon juice to taste (I like about 1 Tbsp). Mix and serve!

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