Black Bean and Corn Salsa

I made this as an experiment for the birthday party yesterday and it was a big hit!  One of the moms even stopped by the house a couple hours after the party to see if she could take some of the leftovers home so she could show her husband how yummy it was!

It is really easy to make, and with so many of the ingredients coming into season (or maybe already are, depending one where you are?), it is really cheap to make as well!  I think it is going to be a while before I buy salsa for my snacking pleasure again!

In theory, this should last 2 weeks in the refrigerator, but, based on the reaction it got at the party, I don't think that is really a concern since it will probably disappear on its own long before that.  It has a nice, mild flavor and probably would be great served on chicken, in addition to being wonderful as a snack with tortilla chips

Black Bean and Corn Salsa

 1 can black beans, rinsed and drained

1 cup frozen corn, thawed

1/2 bell pepper, finely chopped

1 tomato, seeds and pulp removed, finely chopped

1 small onion, finely chopped

3 tbsp lemon juice

2 tbsp balsamic vinegar

1/2 tsp sea salt

1/2 tsp cumin

1/8 tsp ground red pepper

Mix together all ingredients.  Refrigerate overnight to let flavors meld.