Black Bean and Corn Salsa

• 4 cans (15 Oz. Can) Black Beans
• 5 cups Chicken Broth
• 1 whole Red Bell Pepper, chopped
• 1 whole Yellow Bell Pepper, Chopped
• 4 whole Tomatoes, Chopped
• 1 whole Red Onion, Chopped
• 4 whole Green Onions, Chopped
• 2 stalks Celery, Chopped
• 2 cups Corn, Cooked
• 2 whole Jalapenos, Seeded
• 1/4 cups Parsley
• 1/4 cups Cilantro
• 1 teaspoon Cumin
• 2 Tablespoons Lime Juice
• 13 cups Vegetable Oil
• 1/4 cups Vinegar
• Salt And Pepper

1. Salsa: Boil canned beans in the chicken broth for 1 hour, let cool.
2. For dry beans, boil for 2 hours, let sit an hour then simmer 1.5 hours until tender.
3. Let cool.
4. While beans are cooking, start chopping veggies.
5. Chop bell peppers, tomatoes, onions and celery.
6. Put in a bowl with the cooked corn (you can use canned corn).
7. Dressing: In a food processor (mini one if you have it), put in the seeded jalapenos (fresh is best), parsley, cilantro, cumin, lime juice, oil, and vinegar and liquify it.
8. Add salt and pepper to taste.
9. Combine everything.
10. The longer it sits, the better the flavors meld.
11. Its a cross between a salad and a salsa.
12. Note: You can add more vinegar and less oil.

black beans, chicken broth, red bell pepper, yellow bell pepper, tomatoes, red onion, green onions, stalks celery, corn, jalapenos, parsley, cilantro, cumin, lime juice, vegetable oil, vinegar, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/black-bean-and-corn-salsa-5/ (may not work)