Ingredients:

• 4 large tomatoes
• 1 ear white corn
• 1 ear yellow corn
• 1 bunch cilantro
• 2 jalapeno peppers
• 4 cloves garlic
• 2 tsp salt
• 2 limes
• 2, 15 oz. cans black beans, drained and rinsed
• Vinaigrette:
• 1/2 cup red wine vinegar
• 2 tsp seasoning salt
• 1 tsp pepper
• 1/2 tsp celery seed
• 1 tsp dried Italian seasoning
• 1/2 cup extra virgin olive oil
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Method:

Cook corn and cut off the kernels. Small dice the tomatoes, chop the cilantro, fine dice the jalapenos, mince the garlic, and place all in a large bowl. Then you will add the black beans, the juice and zest of the limes and the salt. Next in a small mixing bowl place the red wine vinegar, seasoned salt, pepper, celery seed, and Italian seasoning; then slowly whisk in the olive oil to form the vinaigrette. Toss the vegetables with the vinaigrette; chill for one hour until flavors blend. Serve with tortilla chips.

Notes:
This can be used as a dip or as a garnish or topping for a main dish.

Number of servings: 10