Mexican Black Bean & Corn Salsa

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.

Ease of Preparation: Easy

Preparation Time: 5 min
Chill 3 hours

Servings: makes 7 cups

From: Frontier Files

Chef Suggestions
Serve with your favorite tortilla chips.
Nutrition Facts
As prepared, each serving contains 25 calories, 0.5g total fat, 0mg cholesterol, 95mg sodium, 4g total carbohydrate and 1g protein.