Corn and Black Bean Salsa

Corn and Black Bean Salsa

1 can of black beans
1 can of corn
3/4 cup finely chopped red onion
3/4 cup finely chopped bell pepper (red or green)
2 jalapeƱos, minced
1/2 balsamic vinegar
1/3 cup olive oil
1 1/2 tsp Dijon Mustard
salt and pepper
fresh parsley (on the side)

Mix All of the above ingredients except parsley. Refrigerate up to 3 days. Bring to room temp, throw in parsley, mix and serve.

 

Mariah Kowdley


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