Black Bean and Corn Salsa

If you’re looking for a party dish that everyone will gather around, too busy to compliment you because they won’t stop eating it, this salsa is that dish.

It works just as well as a companion to a stay-at-home movie night with a giant bag of tortilla chips.

Or make it for your next taco/fajita night and substitute it wherever you’d use pico de gallo or salsa fresca.

This salsa is packed with veggies, protein, and flavor! Personalize the spice level by adjusting the amount of cayenne pepper. Or choose to leave it out entirely; this addictive dish has enough flavor on its own!

Black Bean and Corn Salsa

14-1/2 oz can of yellow corn, drained and rinsed
14-1/2 oz can of black beans, drained and rinsed
Half a red onion, finely chopped
5 ripe Roma tomatoes, seeded and chopped
1 small handful fresh cilantro, minced
1 tsp chili powder
1/4 tsp cayenne powder (or adjust to personal taste)
1 TBSP red wine vinegar
1 clove garlic, minced
Salt and pepper to taste

Combine all ingredients in a large bowl and stir to combine well. Refrigerate the mixture for at least 2 hours before serving.

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