Sweet Corn and Black Bean Salsa

¼ cup	Pastene Extra Virgin Olive Oil
2 Tbsp	Pastene Red Wine Vinegar
1 tsp	Pastene Minced Garlic
1 tsp	lime juice
1 tsp	salt
1 tsp	freshly ground black pepper
1	14 oz can Pastene Black Beans, rinsed
1	10 oz can Pastene Diced Tomatoes with Green Chilis, excess liquid drained
1 ½ cups	fresh sweet corn, cut off the cob, about 2 ears
1 ½ cups	red or green bell pepper, finely diced
1 Tbsp	cilantro, chopped, plus more for garnish
1	jalapeno, finely chopped
1	scallion, white and green parts, chopped
	tortilla chips, for serving

For: Makes about 6 cups People Prep: 15 min.

In a medium bowl, whisk the olive oil, vinegar, garlic, lime juice, salt and pepper to combine.
In a large bowl, combine tomatoes, beans, corn, scallion, pepper, cilantro, scallion and jalapeño.
Add dressing and adjust seasonings to taste.
Serve with tortilla chips or as a topping on burritos and tacos!

Red Wine Vinegar