2 cans (15 ounces each) black beans, rinsed and drained
3 tablespoons dehydrated diced red and green bell peppers
1 can (15 ounces) corn, drained
2 tablespoons dried minced onion
1 can (15 ounces) diced tomatoes, undrained
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons Frontier Mexican Seasoning
1 teaspoon garlic flakes
2 teaspoons parsley flakes
1 teaspoon sea salt

Combine all ingredients in a medium mixing bowl and chill, covered, for several hours to allow flavors to meld. Stir salsa occasionally during chill time to fully hydrate bell peppers and onions.