Black Bean and Corn Salsa

Ingredients:

Two small cans, black beans, drained, and rinsed

Two small cans, white corn, drained, or 1 bag frozen fire roasted corn, cooked and drained

Five plum tomatoes, chopped

One small, sweet onion, diced

1 tablespoon finely chopped fresh basil

1/8 cup Blue Olive extra virgin olive oil, any variety

1/8 cup Blue Olive Traditional Dark Balsamic Vinegar

Himalayan Sea Salt and pepper to taste

How To: 

Mix all ingredients and serve with tortilla chips. (Leftovers are delicious on a Mexican omelet!).