Black Bean and Corn Salsa

Black Bean and Corn Salsa

Ingredients

  • 4 (15 ounce) cans black beans, rinsed and drained
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1 (16 ounce) package frozen corn, thawed
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 1/4 teaspoon hot sauce, or to taste


Directions

  1. Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

04/04/2017
Black Bean and Corn Salsa, recipe PT15M PT1H 5 455 calories

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