Black Bean & Corn Salsa
- (2) 7 oz cans of mexicorn, drained
- 15 oz can black beans, rinsed and drained
- ¼ cup cilantro, minced
- ¼ cup green bell pepper, chopped
- ¼ cup green onions, chopped
- 3 tablespoons balsamic vinegar
- ½ - 1 tablespoons extra virgin olive oil
Combine all ingredients in a large bowl. Toss well.
Serve immediately or cover and chill.
Yields 6 servings