Aztec Salsa

2 avocados - peeled, pitted, and chopped

¼ cup red wine vinegar

1 (15 ounce) can black beans, rinsed and drained

1 (11 ounce) can Mexican-style corn

3 tomatoes, seeded and chopped

3 green onions, sliced

1 small red onion, chopped

¼ cup olive oil, or as needed

1 (.7 ounce) package dry Italian-style salad dressing mix

Lightly combine the avocados with red wine vinegar in a salad bowl. Stir in the black beans, corn, tomatoes, green onions, and red onion.

Whisk together the olive oil and Italian dressing mix in a bowl, pour over the salad, and toss lightly.