Cowboy Confetti (Shrapnel Dip)

Love this dip! Got the recipe from http://www.melskitchencafe.com/amazing-shrapnel-dip and made a few changes*

INGREDIENTS

• 1 can white beans, such as navy or Great Northern (*I used Black Eyed Peas)
• 1 can black beans
• 1 can corn
• 1-2 avocados, diced
• 1/4-1/2 cup red pepper, diced
• 1-2 Roma tomatoes, diced
• 2 tablespoons finely chopped red onion (*I used 4T)
• 2-3 tablespoons finely chopped cilantro (*I used 4T)
• 1/3 cup Italian dressing, plus more if needed (*I didn't add this)
• Squeeze of fresh lime (about half of a large lime) 
• Salt and pepper to taste
• White, blue or yellow corn/tortilla chips for serving

DIRECTIONS

1. Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a large bowl.
2. Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.