Summer Salsa

By carvalhohm

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Ingredients

1 (15 oz.) can black beans, drained and rinsed
1 (14 oz.) can chopped tomatoes with Mexican spices
1 (11 oz.) can shoepeg corn, drained
1 (4.5 oz.) can chopped green chilies, drained
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 teaspoon chopped garlic
2 bunches green onions, chopped

Details

Adapted from thimbleberries.com

Preparation

Step 1

Mix all ingredients and refrigerate at least 8 hours to blend flavors. This dip will keep for 5-7 days when refrigerated. Serve as a dip with Fritos Scoops or tortilla chips.