I made this salsa recipe on Christmas and gave it to some neighbors as a gift.
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) Mexican–style diced tomatoes with
lime juice and cilantro
1 can (8 ¾ oz) whole kernel corn, drained
¼ cup finely chopped onion
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Pinch of dried oregano (optional)
Chopped cilantro (optional)
Combine everything until well blended.
Store in airtight container in refrigerator 4 hours to let flavors blend.
Yield: about 3 cups salsa.
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