Healthy, Simple Black Bean Salsa

This is a favorite with everyone in our house, especially my two-year-old, as it enhances anything that you can cook.  Last night, we paired it with Dill Salmon but it is amazing with grilled chicken or a beef tenderloin.  My daughter put hers over rice and avocado for a vegetarian option.  Though this is not the first thing that you would thing to put on a chip, we have taken it to countless parties, where it has met with rave reviews because it has lends a fresh, healthy pop to any meal.  And if you like it hot, add a cayenne or jalapeno pepper to the mix.
It does need to sit for at least two-hours before eating, and the longer the better, so make it in the morning before work (it takes 5 minutes of chopping), but be warned, if you make it the night before, you will take a bowl for lunch, it will be a snack after school and thus long gone before dinner.

Simple Black Bean Salsa

It cannot be resisted!

1 can black beans (washed and drained)

1 can shoepeg corn

1/2c sweet onion

1/2c diced red pepper

1 large peach or mango

1/2c cucumber

1 medium tomato diced

Juice of 1/2 lime

1/4c cilantro or mint

1t cumin

1/2c white vinegar (or to taste)

2T sugar

Pepper to taste

Mix all ingredients in a bowl and place in refrigerator for 2 hours before serving.