Corn & Black Bean Salsa

This is actually Angela Schwart's recipe. Always bring home an empty dish! We're having it Sunday.

Corn & Black Bean Salsa

2 cans white shoepeg corn (drained)
1 can black beans (rinsed)
1/2 chopped red onion
1/2 bunch cilantro, chopped - I use about 1/3 bunch
small carton cherry tomatoes, seeded, cut in 1/4's
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt & pepper to tasted

Mix together and chill. Service with tortilla chips.
Tostito Scoops work great.

Posted by Helen Shorette