- 1 can black beans, drained and rinsed
- 1 can no salt added golden corn, drained
- 3 vine ripe tomatoes, diced
- 1/2 sweet onion, diced
- Balsamic vinegar
- Juice of 2 limes
- small handful finely chopped cilantro
- (roasted red peppers may taste delightful in this mixture, but I've yet to try it!)
Mix beans, corn, tomatoes, and onion. Add chopped cilantro and lime juice, mix well. Add about 3-4 tablespoons of balsamic vinegar (this is really just to taste, so add just a bit at a time and taste salsa as you go) and mix well.
For best taste, let salsa rest overnight in the refrigerator. If you're pressed on time, try to give the mixture an hour to rest in the fridge.
Salsa may be eaten with tortilla chips, as an addition to a taco/quesadilla, or directly from a spoon.
I made a dinner with the salsa warmed in a pan and added to a cooked omelette (1 whole egg and 2 egg whites) and added a slice of cheddar cheese. It was deeeeelicious!
