Cheryl's Black Bean Salsa

By DebCooks

A great salsa for tortilla chips.

Ingredients

• 1/2 c balsamic vinaigrette dressing
• 1/4 teas black pepper
• 1 T chopped fresh cilantro
• 1/8 teas cayenne
• 1/4 teas ground cumin
• 2 cans (15 oz each) black beans, drained
• 1 can (11 oz) Green Giant Niblets whole kernel sweet corn
• 1 small onion, chopped (1/2 c)
• 8 medium green onions, chopped (1/2 c)
• 1 small red pepper, chopped (1/2c)

Preparation

Step 1

In a small bowl, stir together dressing, pepper, cilantro, cayenne, and cumin. Set aside. In a large bowl, mix remaining ingredients. Toss with dressing to coat. Cover and refrigerate at least an hour or overnight. Just before serving stir mixture to coat beans and corn with dressing.