Mexican Rice/Salad/Dip

2 cups rice cooked (should make 4 cups)
1 can corn, drained
1 can black beans, drain about 1/2 the juice
1 big handful of cilantro chopped fine
1/2 red onion thinly sliced
2 cups Pace Medium Salsa
2 avacadoes
1 Tbsp. lime juice
salt and pepper to taste

Mix all ingredientstogether, you can adjust to fit your personal taste. This recipe is mild even though the salsa is medium; when it is blended with everything else it is mild. You can taste it when it is done and add a little more of whatever according to what your taste is, I usually end up adding just a little more salsa.

This recipe can be used as a dip for tortilla chips (it is really good with Scoops chips) , eaten by itself, in a salad or in a tortilla wrap. Tastes good chilled or warm.