Black Bean and Corn Salsa
- 1 (15 oz) can black beans, drained, rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1/4 cup red onion, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a medium bowl, add all ingredients; toss to combine.
- Cover and refrigerate for at least one hour or until ready to serve.
- Serve with tortilla chips.