OrmeWeb

• 1 (15-ounce) can reduced sodium Black Beans rinsed and drained
• 1 (15-ounce) can reduced sodium Whole Kernel Corn rinsed and drained
• 3/4 cup fresh salsa or pico de gallo (refrigerated, not jarred)
• 2 tablespoons chopped fresh cilantro
• 11/2  teaspoons red wine vinegar
• 1 teaspoon cumin
• Salt to taste (I do not add any)
• Pepper to taste (I do not add any)
• Hot sauce to taste (I do not add any)

In a large glass or plastic mixing bowl or a large resealable plastic bag combine all ingredients and mix well. Cover and refrigerate at least 2 hours or overnight before serving. Serve with Baked Tostitos scoops.