Eliza had just made their mom's black bean salsa when Ken and I arrived in Syracuse for a visit. It's delicious -I'm sure I ate more than my fair share- and easy to make. Thank you Eliza!
INGREDIENTS
3 tsp vinegar
¼ c olive oil
¼ c chopped fresh cilantro leaves
2 big tomatoes, seeded and diced
3 green onions, chopped
½ tsp cumin
Salt & pepper
1 can black beans, rinsed and drained
1 can shoepeg corn, rinsed and drained
Mix everything together.
Let sit for awhile before serving so the juices all blend together.
Serve with tortilla chips.