Cowboy Caviar

1/2 teaspoon black pepper
2 teaspoons olive oil
1/2 teaspoon Tabasco sauce (up to 2 teaspoons, to taste)
1 medium avocado, chopped
1 clove garlic, minced
1/4 cup scallions (both white and green parts), sliced
1 tablespoon cilantro, chopped
1 cup tomatoes, chopped
2 tablespoons red wine vinegar
11 ounces cooked corn kernels, drained
15 ounces canned black beans, rinsed and drained

Place the red wine vinegar, hot sauce, olive oil, garlic, and black pepper in a mixing bowl and whisk to combine. Set the dressing aside.

Place the black beans, corn, avocado, tomatoes, scallions, and cilantro in a large mixing bowl and gently stir to combine. Pour the dressing on top and stir just enough to coat.

Spoon the salsa into a glass, plastic, or stainless steel serving bowl and refrigerate, covered ,until ready to serve.