Spicy Black Bean Salsa

Recipe from: Bon Appetit
Servings: About 8 cups

1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
4 teaspoons minced canned chipotle chiles
1 tablespoon red wine vinegar
1 teaspoon ground cumin
2 15-to-16 ounce cans black beans, rinsed and drained
1 1/2 cups fresh corn kernels, blanched, or frozen corn kernels, thawed
1 1/2 cups chopped red onions
1 1/2 cups chopped tomatoes (about 3 medium tomatoes)
1 cup chopped green bell pepper
1 large ripe avacado, halved, pitted, peeled, and diced
Tortilla chips

Whisk first 6 ingredients in large bowl to blend. Stir in beans, corn, onion, tomato, and bell pepper. Mix in avacado; season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate.) Transfer salsa to serving bowl. Serve with tortilla chips.