Tangy Black Bean Salsa

• 1 can (15 ounces) black beans, rinsed and drained
• 1 large tomato, seeded and chopped
• 1 medium cucumber, seeded and chopped
• 1 medium red onion, chopped
• 1 small sweet yellow pepper, chopped
• 6 radishes, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons minced fresh parsley
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• Baked tortilla chip scoops, optional

1. In a large bowl, combine the beans, tomato, cucumber, onion, yellow pepper, radishes, jalapeno and parsley.
2. In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve with chips if desired.

black beans, tomato, cucumber, red onion, sweet yellow pepper, radishes, pepper, parsley, red wine vinegar, olive oil, salt, garlic, ground cumin, pepper, tortilla chip scoops

Taken from www.tasteofhome.com/recipes/tangy-black-bean-salsa/ (may not work)