Healthy Corn and Black Bean Chip Dip

My family LOVES chips and dip!

A bag of chips never lasts very long around here, especially if we have an awesome dip to go with it!
Here is one recipe you are bound to love as much as we do, and it's super healthy, too!
My daughter made this last batch for us.

Healthy Corn and Black Bean Dip

1 can mexicorn, drained

1 can rinsed and drained black beans

1 can sliced black olives

 2 green onions sliced

 2 diced Roma tomatoes

2 Tbs red wine vinegar

 1 Tbs extra virgin olive oil

1/2 tsp. salt

1/4 tsp. cumin

1/8 tsp. pepper

4 shakes Tabasco sauce

 corn tortilla chips 

Mix everything except chips and let chill. Serve with chips.

Let it sit in the refrigerator at least an hour to let the flavors really blend together. If you have any left the next day it will taste even better! Be advised, though, the longer it sits (like overnight) it loses it's visual appeal. In other words, it won't look as appetizing the next morning, but I promise it will taste SOOOOO good!