Corn and Black Bean Salsa

(organic ingredients are always best when possible but not necessary!)

1 - 15 ounce can black beans, rinsed and drained (you could make your own organic beans but using the canned is fast)

1 cup frozen corn kernels, thawed

½ cup chopped red bell pepper

½ cup chopped fresh cilantro

8 green onions, chopped

3 T lime juice (fresh squeezed is best)

2 T balsamic vinegar

½ t ground cumin

¼ t Redmond's sea salt

Combine all ingredients and refrigerate at least 30 minutes before serving. The dish tastes best when it sits over night. Serve with your favorite tortilla chips. I always double the recipe for parties. It stays good for 3 days.

This is a good and healthy topping for baked potatoes... we also love it rolled in a whole wheat tortilla. I especially love it tossed in a green leaf salad... no use for dressing since it's already got the balsamic vinegar. This is one of our favorite summer time healthy dishes and it looks SO pretty, too...

Source: unknown - picked this recipe up in college and made some healthy adjustments