Black Bean and Corn Salsa
by Stephanie Kinturi
| Prep Time | 10 min |
| Servings |
|
Ingredients
- 1 1/4 cup cooked black beans
- 1 1/4 cup cooked corn
- 3/4 cup red onion finely diced
- 3/4 cup red or green bell pepper
- 2 whole jalapenos minced (make sure to wash you hands after this step!)
- 1/2 cup balsamic vinegar
- 1/3 cup virgin olive oil
- 1 1/2 tsp Dijon mustard
- 1 - 2 pinches salt and pepper to taste
- 1/4 cup flat leaf parsley chopped
Ingredients
|
|
Instructions
- Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.
Share this Recipe