Bean Salsa


Really good!  Makes a good chip dip, salad topping, or omelette or quesadilla filler.

1 can red kidney beans, rinsed and drained
1 can black beans
1 can shopeg corn (white corn)
1 red pepper, diced
1 yellow pepper, diced
1/2 red onion, diced
2-3 cloves garlic, pressed
1/3 c. fresh parsley, chopped
1/3 c. balsamic vinegar
1/2 c. olive oil
1 1/2 – 2 tbsp. cumin
Salt and pepper to taste

Mix all ingredients together and refrigerate.  Salsa tastes better if made a day before use, to allow the flavors to meld.  Serve with corn chips or tortillas, or use to top salad greens.

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