Black Bean Salsa

DJ and Sam

1 (15 oz.) can Black Beans

1 (15 oz.) can Pinto Beans

1 (15 oz.) can Whole Kernel Corn

1 medium Red Pepper, chopped

½ cup sliced green onion

⅓ cup finely chopped Cilantro

1 medium jalapeno pepper, seeded, finely chopped

1 garlic clove, minced

1 (14.5 oz.) can Diced Tomatoes

1 cup Italian Dressing

½ teaspoon Sea Salt

Tortilla Chips

Place black beans, pinto beans and corn in a colander, rinse and drain well. Place beans, corn, red pepper, green onion, cilantro, jalapeno and garlic in a large bowl and toss to combine. Add tomatoes, dressing and salt; toss again until well mixed. Cover and refrigerate at least 4 hours or overnight for flavors to blend. Serve with tortilla chips.

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