Salsa--Corn and Black Bean

Corn and Black Bean Salsa Kelly Ann
1 C Black beans, drained and rinsed
1 pkg frozen shoe peg corn, cooked white
½ diced red onion
½ large red pepper, diced
1/4 C parsley, minced
1 Jalapeno pepper, seeded and diced
Combine above ingredients.
Marinade:
Combine ingredients listed below and pour over bean/corn mixture.
½ C balsamic vinegar
1/3 C olive oil
1 ½ T Dijon mustard. Of course, Grey Poupon
Salt and pepper to taste.
Marinate for at least 3 hours. If making night before, do not add parsley until day of serving. Serve with Fritos. Scoop Fritos the best.
It is dark and looks hmmm interesting. Every time I have taken it to an outing or event, it has been a big hit. It makes a lot but I’ve seen the entire bowl eaten. GMZ