Texas Caviar in Avocados

• ¼ cup rice vinegar
• ¼ cup extra virgin olive oil
• 2 tablespoons granulated sugar
• ¼ teaspoon garlic powder
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 2 cups frozen corn, thawed
• 1 red bell pepper - cored, seeded and finely chopped
• 1 small red onion, finely chopped
• ½ jalapeño pepper, seeded and finely chopped
• 1 bunch cilantro leaves, finely chopped
• 4 avocados, halved and seeds removed

Combine the rice vinegar, olive oil, sugar, and garlic powder in a pan. Bring to a boil, then remove from heat. Let cool for at least 10 minutes.

Mix together the black beans, pinto beans, corn, red bell pepper, red onion, jalapeño pepper, and cilantro in a large bowl.

Pour the dressing over the bean mixture; toss to coat.

Spoon the bean mixture into the avocado halves, adding extra around the avocados. Serve immediately.

• Yields: 4 generous servings
• Preparation Time: 20 minutes