Avocado, corn, and black bean relish

For The Boyfriend's birthday, I made The Pioneer Woman's pulled pork (which was really spicy — we're going to have to amend that next time) and paired it with a recipe I got from a friend: avocado, black bean, and corn relish. More like a chunky salsa, but maybe I'm just not up on my terminology. It's this simple:

1 can black beans, drained

1 can corn kernels, drained

1 medium red onion, chopped

3 avocados, chopped chunky-style

3 roma tomatos, seeded and chopped

bunch of cilantro, as desired

juice of 2-3 limes

packet of dry "good seasonings" Italian dressing

white vinegar

Mix it all together! You can adjust the measurements as desired — I didn't use the entire onion, I used 4 avocados, I grabbed at least three healthy handfuls of cilantro (then chopped it), and guessed on the white vinegar (I added about a tablespoon). I served the relish with the spicy pulled pork in a flour tortilla — it was awesome, but would have been more tolerable with some sour cream. (The pork was that spicy!) In the future, this relish will be great served over rice or a bed of spinach with some poppyseed dressing, perhaps. It would also be great on top of a chicken sandwich — in a a pita, even!

Anyway, my mouth is watering just thinking of the ways to eat this delicious, fresh, easy-to-make relish. If you're an avocado- and cilantro-lover, this is the stuff for you.