Black Bean and Corn Salad/Salsa

My friend Jenna gave me a recipe for a black bean and corn salad.....but we both agree that it tastes good as a salsa, too.  I made it this week to use as a salsa with tortilla chips.

You can find a link to the recipe here.

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar (I ditched this)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 3 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8.75 ounce) can sweet corn, drained
• I added red and yellow pepper, too.  You could also add avocado just before you serve it.
• Also, I added a little red onion

Directions

1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
2. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight. 

 The picture here is not my salsa. It's the picture from the webpage.  It's prettier with red and orange peppers and some red onion.

This can be used as a salad with Mexican food or as a salsa on top of chicken....or really, however you want!