Black Bean and Corn Salsa

blackbeanandcornsalsaServe this salsa with Southwest-inspired grilled or roasted meats. Or, serve as an appetizer with tortilla chips.


  • 2 tablespoons oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon McCormick┬« Perfect Pinch┬« Roasted Garlic & Bell Pepper Seasoning
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (8 3/4 ounces) whole kernal corn, drained
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped onion


  1. Mix all ingredients in large bowl until well blended. Cover.
  2. Refrigerate at least 30 minutes or until ready to serve. Stir before serving.
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