Corn and Black Bean Salsa

• 1 can (15 Oz. Can) Black Beans
• 1 can (15 Oz. Can) Sweet Corn, Drained
• 1 can (10 Oz. Can) Ro-Tel (or Other Brand Diced Tomatoes With Green Chiles)
• 1 Tablespoon Fresh Cilantro, Chopped Fine
• 1 whole Green Onions Chopped, Or More To Taste
• 1 whole Jalapeno, Or More To Taste, Seeded And Deveined If You Wish
• 1/4 cups Canola Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Italian Seasoning
• 1/2 teaspoons Cumin
• 1 teaspoon Lime Juice
• 1 teaspoon Salt, More To Taste
• 1 teaspoon Pepper, More Or Less To Taste

1. Drain corn, beans and Ro-Tel and allow to strain in a colander for a couple of minutes.
2. Meanwhile, mix dressing ingredients together, whisk to combine and set aside.
3. Combine corn, beans, Ro-Tel, cilantro, green onions and jalapenos in a large bowl.
4. Stir dressing in and adjust seasonings to taste.
5. Feel free to add more or less of any ingredients to satisfy your tastes.
6. Great served with tortilla chips but also very yummy on tacos and burritos!
7. Tips: You dont have to drain the cans of veggies; I just prefer my salsa to be less runny.
8. You could very easily use fresh instead of canned ingredients here, too (fresh corn would be wonderful).
9. Ro-Tel is basically diced tomatoes and green chilies.

black beans, sweet corn, rotel, fresh cilantro, green onions, if, canola oil, red wine vinegar, italian seasoning, cumin, lime juice, salt, pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/corn-and-black-bean-salsa-2/ (may not work)