Black Bean Salsa Ranchero Dip

1 15 oz can black beans -- rinsed and drained
1/4 cup thinly sliced green onions
1/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 16 oz jar thick and chunky salsa
1 1/2 teaspoons fresh lime juice
1/4 teaspoon minced garlic
1/4 teaspoon ground cumin
1 small ripe avocado

Combine beans, onions, pepper and cilantro in medium bowl.

Combine salsa, lime juice, garlic and cumin in screw-top jar; shake well. Pour salsa mixture over vegetables; mix gently.

Chill at least 2 hours or overnight, mixing gently several times. To serve, peel, seed and chop avocado.

Add to bean mixture; mix gently. Serve with tortilla chips.

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