Corn And Black Bean Salsa (No Tomatoes) - cooking recipe

Ingredients

15 ounces black beans, rinsed and drained
1 cup frozen white corn, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
8 green onions, thinly sliced
3 tablespoons lime juice
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt

Preparation

Combine all ingredients. Cover and chill at least 30 minutes.
Store in refrigerator for up to 3 days in an airtight container.
Serve with tortilla chips.