Roasted Corn and Black Bean Salsa

• 2 ears Roasted Corn, Kernels Cut Off Of The Ears After Roasting
• 1 can (15 Oz. Can) Black Beans, Drained
• 2 cans (10 Oz. Size) Rotel Mexican Diced Tomatoes With Lime And Cilantro, Drained
• 3 Tablespoons Balsamic Vinegar
• 2 teaspoons Balsamic Reduction (heat The Vinegar Slowly Until It Is Like A Syrup)
• 1 Tablespoon Finely Chopped Fresh Cilantro (optional)
• 1/4 cups Finely Chopped Red Onion (optional)
• 1/2 cups Tomato, Chopped (optional)

1. Combine all ingredients in a large bowl and serve with your favorite chips.
2. Thats it!
3. This is a versatile recipe that can be tweaked to suit your fancy.
4. The most recent time we made this, we subbed the can of Rotel Mexican diced tomatoes with a fresh tomato, a small red onion, fresh cilantro and lime juice.
5. Fantastic!

after, black beans, tomatoes, balsamic vinegar, is, fresh cilantro, red onion, tomato

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