Black Bean and Corn Salsa

By JaneA

Ingredients

• 1 1/4 cup cooked black turtle beans
• 1 1/4 cup fresh corn kernels
• 3/4 cup finely diced red onion (rinsed)
• 3/4 red or green bell peppers
• 2 jalapeños , minced
• 1/2 cup balsamic vinegar
• 1/3 cup virgin olive oil
• 1 1/2 tsp Dijon mustard
• Salt and pepper
• 1/4 cup chopped flat leaf parsley

Details

Adapted from Cooks.com

Preparation

Step 1

Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.
Serve with tortilla chips.