Black Bean Salsa

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Black Bean Salsa

1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can Mexican style diced tomatoes
1 (8.25 ounce) can whole kernel corn, drained
1/4 cup onion, finely chopped
2 tsp olive oil
2 tsp balsamic vinegar
1 tsp garlic salt
1 tsp ground cumin
Tortilla chips

In a medium bowl, combine beans, tomatoes, corn, onion, oil, vinegar, garlic salt, and cumin; stir until well blended. Store in an airtight container in the refrigerator for 24 hours to let flavors blend. Serve with tortilla chips.

   

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