Corn and Black Bean Salsa

Yield: 4-6
Author: Carmen Romine

Ingredients

1 can of black beans

1 can of corn

half of a large red onion, finely diced

1/2 a bunch of cilantro, leaves removed and chopped

2-3 tablespoons of olive oil

juice of a lime

splash of red wine vinegar

1/4 teaspoon of cumin

salt and pepper

Instructions

Rinse corn and black beans in a colander and add to a medium bowl.

Finely chop onion and cilantro leaves. Add to bowl along with remaining ingredients. Stir to combine and enjoy with chips or on tacos.

Notes:

Great pantry option if you have cilantro on hand. We store our cilantro in the fridge like a bouquet in a jar with water. It lasts a couple weeks.