Black Bean Salsa

• This is SO good. Not too sweet or spicy. Just yummy, tangy and fresh. It will disappear fast! Best if eaten in the first couple of days. From cullinaryhill.com
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• • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14 ounce) can of corn, drained
  • 1 medium tomato, diced
  • 1 green bell pepper, diced
  • ½ cup red onion, diced
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lime juice (from 1 lime)
  • Kosher salt and fresh cracked pepper to taste

  1. In a large bowl, combine beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro.
  2. Add olive oil, red wine vinegar, and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
  3. Cover and chill for 30 minutes prior to serving to let flavors blend. Serve with tortilla chips or as a side to any Mexican dish.