Black Bean and Corn Salsa

• 1 whole Green Pepper
• 1 whole Red Pepper
• 2 cups Cherry Tomatoes
• 2 cups Frozen (or Fresh Cooked) Sweet Corn
• 1 cup Sliced Green Onion
• 2 cans 15 Oz Each Black Beans
• 2 cloves Garlic, Minced
• 1 Tablespoon Red Wine Vinegar
• 1 Tablespoon Olive Oil
• 1- 1/2 Tablespoon Fresh Lime Juice
• 1 Tablespoon Lime Zest
• 1- 1/2 Tablespoon Tabasco Green Hot Sauce
• 1 teaspoon Cumin
• 1/2 teaspoons Ground Coriander
• 1/2 cups Fresh Cilantro, Chopped
• 1 teaspoon Sugar

1. Dice the peppers.
2. Cut the cherry tomatoes in fourths.
3. I like to squeeze out some juice and seeds; put them in a colander and gently squeeze and press so that you can see the seeds and juice have been extracted.
4. Put frozen corn in a colander and run hot water over it until it has thawed.
5. Chop green onions.
6. Combine all of these ingredients in a large bowl with the two cans of black beans which have been drained.
7. Combine the remaining ingredients to make a dressing.
8. Mix well and add salt and pepper to taste.
9. Combine dressing ingredients with the vegetables in the large bowl.
10. Stir to combine completely.
11. Refrigerate for several hours or overnight.
12. Serve with tortilla chips (Scoops work really well) and watch the surprised expression on the faces of your guests when they try this.
13. Relish the compliments they give you and give yourself a pat on the back.
14. You might even want to record the oohs and aahs too!

green pepper, red pepper, tomatoes, frozen, green onion, black beans, garlic, red wine vinegar, olive oil, lime juice, lime zest, tabasco green, cumin, ground coriander, fresh cilantro, sugar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/black-bean-and-corn-salsa-4/ (may not work)