Mexican Shells

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1 cup small pasta shells, cooked and drained
1 (29 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained
1 (4 ounce) can roasted chopped green chiles
1 (15 ounce) can corn kernels, drained
1 teaspoon Mexican seasoning

Mix all ingredients together and store in the refrigerator. Serve at room temperature. Garnish with avocado.

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