Black Bean and Corn Salsa

By courtneyepowell

Ingredients

• 1 15 oz cans black beans, drained
• 1 can Mexicorn, drained
• 1/2 c diced sweet red pepper
• 1/4 c diced purple onion
• 1/4 c diced cucumber
• 2 T diced celery
• 2 T minced jalapeno pepper
• 1 clove garlic, pressed
• 2 T chopped fresh cilantro
• 1 T chopped fresh basil
• 2 T olive oil
• 2 T tomato juice
• 2 T red wine vinegar
• 1 T fresh lemon juice
• 1 1/2 t chopped fresh thyme
• 1/2 t ground cumin
• 1/2 t chili powder
• 1/4 t salt
• 1/4 t freshly ground pepper

Preparation

Step 1

Combine all ingredients in a large bowl. Stir well. Cover and chill at least 4 hrs or overnight. Serve with tortilla chips (Scoops work best). Can also be served with pork or as a side dish.