Seems every chef west of the Mississippi has a bean-tomato-corn-avocado concoction in his or her repertoire. Most call it Cowboy Caviar. I call mine Colorado Caviar... and here's how it goes:

2 tablespoons red wine vinegar

1 tablespoon olive oil

1-2 teaspoons hot sauce, according to taste

1 clove garlic, minced

1 tablespoon lime juice

1 avocado, diced

1 15-ounce can black beans, drained and rinsed

1 11-ounce can corn, drained

2-3 green onions, sliced

1-2 tablespoons chopped fresh cilantro, according to taste

3 Roma/plum tomatoes, seeded and chopped in fairly large chunks

Salt and pepper to taste

Combine first five ingredients in medium mixing bowl. Add diced avocado and stir to coat the pieces (to limit browning of avocado). Add black beans, corn, onions, cilantro and tomatoes. Gently combine then add salt and pepper to taste.

Makes 2-3 cups.

Serve with tortilla chips or crackers, on hamburgers or just by its nummy ol' self. Good stuff. True caviar to this Colorado grandma.