Black Bean & Corn Salsa

Ingredients

• 2 cans black beans, rinsed (or 1 large ~ 30 oz. can)
• 1 bag frozen white corn or 2 cans of white shoepeg corn
• 1 large red bell pepper, finely chopped
• 1 red onion, finely chopped (or ½ if you don’t like onion so much)
• 1 large bunch of cilantro, finely chopped  (make sure to chop up a good part of the stem as well, there’s lots of flavor in there!)
• Juice of 2 limes  (Fresh limes are entirely worth the extra trouble)
• 3 Tablespoons each of olive oil and balsamic vinegar
• 1 Tablespoon of ground cumin (or more, to taste)
• ½ teaspoon of seaoning salt (more or less to taste)
• 1- 10 serrano peppers, finely chopped with seeds (to taste, use rubber gloves when chopping)
   

1. Chop it all up.
2. Mix it in a large bowl.
3. Let it sit for at least an hour or so if you can, it’s good for a couple weeks at least!*
    

Extra Tips and Tricks

* If you like it spicy, try to let it sit for at least half a day or so, that lets the peppers percolate into the sauce!