Black Bean and Corn Salsa

Use as a dip or salsa. Can be made ahead several days. Is actually best when made ahead at least a day.

• Ready In: 15 mins
• Serves: 12

Ingredients

• 2  cups black beans, drained
• 3  cups white corn, frozen is best, thaw
• 1⁄2 cup red onion, chopped
• 1⁄2 cup cilantro, chopped
• 2  cups tomatoes, chopped
• 1⁄2 cup cider vinegar
• 2 (4 ounce) cans green chilies, chopped
• 1⁄2 teaspoon  salt and pepper
• 1  teaspoon cumin
• 2⁄3 cup canola oil

Directions

1. Mix beans, corn, onion, and cilantro.
2. Mix vinegar, chilies, salt, pepper, cumin and oil.
3. Pour over other mixture.
4. Refrigerate until use. Add tomatoes just before serving. Keeps well for about two weeks.