Santa Fe Caviar

This is a recipe in a cookbook that my mom has. This is a fabulous appetizer that works perfectly for Tostitos Scoops Tortilla Chips. The amount it makes is a ridiculous amount for one recipe. Don't make it unless you plan on eating it everyday for a week or two, or if you are having a lot of people get together. It's so stinkin' good though!! I'll add a picture the next time that I make it.

Ingredients:
1 avocado, chopped
3 tomatoes, chopped
1 purple (red) onion, minced
2 cups chopped bell peppers (I use 1 of each red, orange, yellow, & green)
1/4 cup cilantro, chopped
1-4 jalapeno peppers, chopped (I use 3 large)
1 (14-oz) can chick peas
2 (14-oz) cans black beans, drained
1 can (4 oz) black olives, chopped
1 (14-oz) can red kidney beans
1 (14-oz) can kernel corn, rinsed and drained
1 cup whole green olives, chop after measuring
1/2 cup lime juice (fresh or bottled)
Splash balsamic vinegar
1 teaspoon of salt
1 teaspoon cumin, ground
Splash olive oil, just before serving

Instructions:
Chop all fresh vegetables; you may remove seeds from peppers and tomatoes.
Add all canned ingredients, green olives, lime juice, vinegar and spices.
Toss until all ingredients are mixed. Serve with chips or crackers. (I told you my suggestion.)