Corn and Black Bean Salsa


1 can (15.25 oz) whole kernel sweet corn, drained
1 can (15 oz) black beans, drained, rinsed
1 can (14.5 oz) petite diced tomatoes, drained
1 tablespoon coarsely chopped fresh cilantro
1/2 to 1 jalapeño chile, seeded, finely chopped
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
Salt to taste


In large bowl, mix corn, beans, tomatoes, cilantro and jalapeño. Drizzle with vinegar and oil; toss to combine. Season with salt. Serve immediately or cover and refrigerate until serving time.
By |2018-01-17T19:04:58+00:00January 17th, 2018|Recipes|0 Comments