Corn and Black Bean Salsa

This is one of my favorite go-to recipes for an appetizer, healthy snack, or even a side dish with Mexican food.  When I serve this at parties, I have so many requests for the recipe!  It is a flavor profile that both kids and adults enjoy; I recently set it out as a snack after a day at the pool with baked tortilla chips and it was all gone in less than 30 minutes.  Keep the three ingredients in your pantry and be ready for anything.

Ingredients

1  15.5 oz can of black beans - drained and rinsed
1  11 oz can of super sweet yellow and white corn - drained and rinsed
1  16 oz bottle of thick and chunky salsa - I use mild

Helpful Hint: Be sure to rinse canned beans to help lower the sodium content.  Organic canned beans generally have the lowest sodium count.

Directions

Mix the three ingredients in a bowl and serve with chips. 

The longest part of this recipe is usually opening the cans!