Deadwood Black Bean Salsa

Photo: lynn tabor

Ingredients

2 cans of black beans, rinsed and drained

16 ounces frozen corn, thawed and drained

2 large tomatoes, seeded and chopped

1 medium red onion, diced

3 tablespoons chopped fresh Cilantro

3 tablespoons Lime Juice

1 tablespoon Red Wine Vinegar

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons Olive Oil

Sprigs of fresh Cilantro

Preparation

Combine black beans, corn, tomatoes, red onion, cilantro, lime juice, red wine vinegar, salt, pepper and olive oil in a large bowl and mix well. Chill covered for 1 hr. before serving. Garnish with cilantro sprigs. Yields 6 cups. Serve with tortilla chips.